Mediterranean Baked Cod with Tomatoes and Olives

Ingredients

• Cod fillets, raw4 pieces, about 6 oz each
• Olive oil3 tbsp
• Lemon juice2 tbsp
• Cherry tomatoes, halved1 1/2 cups
• Black olives, halved1/2 cup
• Shallot or onion1 small, sliced
• Garlic3 cloves, sliced
• Dried oregano1 tsp
• Quinoa, cooked2 cups
• Salt and pepperto taste

Steps

1. Heat the oven to 400 F.
2. Spread the tomatoes, olives, shallot and garlic in a baking dish with half the oil.
3. Pat the cod dry, season with salt, pepper and oregano, and set it on top of the vegetables.
4. Drizzle with the remaining oil and the lemon juice.
5. Bake for 12 to 15 minutes, until the fish reaches 145 F and flakes. Serve with the quinoa and spoon the pan juices over.