Cod with Roasted Heirloom Tomatoes, Capers & Olives
Servings: 2
Ingredients
- 1 pint heirloom cherry tomatoes , halved
- 1 small shallot , thinly sliced
- ¼ cup olives , sliced
- 1 tablespoon capers , drained
- 2 tablespoons olive oil
- 3 tablespoons Marukan Lite Seasoned Vinegar , divided
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Kosher or fine sea salt and black pepper , to taste
- 2 (6-ounce) cod thick cod filets
- 1 tablespoon fresh parsley , chopped
- Lemon wedges , for serving
Instructions
- Preheat the oven to 400°F (200°C).
- In a baking dish, toss the halved heirloom tomatoes, sliced shallot, pickled olives, and capers with 1 tablespoon olive oil, 2 tablespoons Marukan Lite Seasoned Vinegar, oregano, red pepper flakes, salt, and pepper.
- Roast for 5 minutes, until the tomatoes are softened and slightly caramelized.
- Pat the cod fillets dry and season both sides with salt and pepper. Add to the tomatoes and continue to bake for another 10 – 13 minutes
- Drizzle with the remaining tablespoon of Marukan Lite Seasoned Vinegar.
- Garnish with fresh parsley and serve with lemon wedges.
Nutrition
Calories: 206kcal | Carbohydrates: 13g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 411mg | Potassium: 600mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1563IU | Vitamin C: 58mg | Calcium: 62mg | Iron: 3mg
