Low-carb cod and tomato bake

Low-carb cod and tomato bake with black olives. A high-protein dinner from the oven that brings iodine and mild white fish flavours to your everyday cooking.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 340 kcal per serving
• Protein: 38 g
• Fat: 16 g
• Carbs: 8 g

Ingredients

• 400g cod fillet
• 300g cherry tomatoes
• 50g olives
• 10g basil
• 2 tbsp olive oil

Method

You’ll need: oven · baking dish

1. Preheat the oven to 200 °C (180 °C fan) and put the washed cherry tomatoes in a large baking dish.
2. Spread the pitted olives evenly between the tomatoes.
3. Rinse the cod briefly under cold water, pat it dry and lay it on the vegetables in the dish.
4. Drizzle everything generously with the olive oil and bake for about 20 min on the middle shelf.
5. Roughly tear the basil, scatter the leaves over the bake and serve hot.

Good to know

Baking fish in the oven is the easiest way to cook it. The juice from the bursting tomatoes makes a really flavourful, natural sauce.

Swaps

Cod → coley (coley has a very similar flaky texture and stays just as juicy in the oven under the tomatoes).

Cooking tips

Leave the cherry tomatoes whole. They cook through in the oven and only burst on the plate, which keeps the flavourful juice inside.

Storage

Keep fish dishes in the fridge for one day at most. To reheat, a quick turn in the frying pan is better than the microwave.

Allergens

Contains fish. Completely gluten-free and lactose-free.

Frequently asked questions

How long does a cod and tomato bake keep in the fridge?

Keep fish dishes in the fridge for one day at most.

Dairy-free recipes