Cod loin on a bed of tomatoes and olives

Cod loin on a bed of tomatoes and olives: a light oven recipe with tender cod, cherry tomatoes, black olives, garlic and oregano.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 250 kcal per serving
• Protein: 38 g
• Fat: 8 g
• Carbs: 6 g

Ingredients

• 400 g cod loins
• 400 g cherry tomatoes
• 50 g black olives
• 1 clove of garlic
• 1 tbsp olive oil
• 1 tsp oregano
• 1 pinch of sea salt
• 1 pinch of black pepper

Method

You’ll need: oven · baking dish · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Halve the cherry tomatoes and thinly slice the garlic.
2. Mix the cherry tomatoes, garlic, black olives, olive oil and oregano in a baking dish. Season with sea salt and black pepper.
3. Roast the tomato mixture briefly in the oven at 200 °C for 8 min, until it softens slightly and releases its juices.
4. Pat the cod dry and salt it lightly. Place it on the warm tomato and olive base.
5. Bake everything at 200 °C for another 12–15 min, until the cod is just cooked and flakes gently.
6. Serve with a little lemon juice. A green salad or steamed veg goes well with it.

Good to know

A dish like this looks effortless and still has depth. The fish stays juicy, while everything underneath turns soft, salty and aromatic. Just right when it needs to be simple and good.

Swaps

Cod → skrei (Norwegian winter cod) or coley (similar protein, usually very lean). Black olives → green olives (comparable in monounsaturated fatty acids). Cherry tomatoes → ripe Roma tomatoes (similar nutrients, often a little stronger in flavour). Olive oil → avocado oil (heat-stable, with monounsaturated fatty acids).

Allergens

Contains fish. Suits children well if bones are removed and it's moderately seasoned; during pregnancy it's generally suitable with well-cooked fish.

Dairy-free recipes