Tomato Basil Artichoke Cod
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings2
Ingredients
Tomato Sauce
- 2 tsp extra virgin olive oil
- 1 cup red onion diced
- 2 cloves garlic chopped
- 1 Tbsp capers
- 2 Tbsp kalamata olives chopped
- 3/4 tsp dried oregano
- 1 jar tomato sauce (approximately 20 ounces)
- 1/4 tsp unrefined salt (real, pink, or Celtic salt) (or more to taste)
- 1/4 tsp black pepper
Cod & Veggies
- 1 large green zucchini sliced thin
- 1 cup artichoke hearts (jarred) chopped
- 1/2 cup grape tomatoes or cherry tomatoes sliced in half
- 2 4 oz wild cod fillet (4-6 oz each)
- 1/2 lemon sliced thin
- 1 Tbsp capers
- 2 Tbsp kalamata olives, pitted chopped
Garnish (optional)
- 2 Tbsp fresh basil leaves (optional)
Instructions
- Preheat the oven to 400 F.
- Heat a pan over medium heat. When it’s hot, add the oil, then the onions, garlic, capers, olives, and oregano. Let them cook for 2-3 minutes before adding the tomato sauce, salt, and pepper. Cook until it bubbles, another 3 minutes or so.
- Pour half the sauce into an oven-safe baking dish, layer in the sliced zucchini, artichoke hearts, and sliced tomatoes. Toss it well. Then flatten out the veggies and add the cod on top. Pour the remaining sauce over the entire dish. Then top each filet with 2 slices of lemon and sprinkle the remaining capers and olives on top of the whole dish.
- Bake for about 20 minutes, or until the fish flakes easily with a fork (the time will vary depending on size and thickness of the fish).
- Garnish with fresh basil to serve.
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