Ingredients:

  • 4 large cod fillets (approx. 6 oz each)
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp gluten-free all-purpose flour
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 cup Kalamata olives, halved
  • 1/2 cup cherry tomatoes, halved
  • 4 fresh lemon slices

Instructions:

  1. Preheat your oven to 400°F (200°C). In a small bowl, whisk together the extra virgin olive oil, minced garlic, lemon juice, lemon zest, dried oregano, and smoked paprika.
  2. Pat the 4 cod fillets dry with paper towels. Sprinkle both sides with sea salt, black pepper, and a very light dusting of the 1 tbsp gluten-free flour.
  3. Place the fillets in a baking dish and pour the garlic lemon mixture over them. Scatter the halved cherry tomatoes and Kalamata olives around the fish, then top each fillet with a fresh lemon slice.
  4. Bake for 15 minutes until the fish is opaque and the tomatoes start to sizzle.