Baked Cod with Mediterranean Tomatoes

Ingredients

Macros above are per serving.

• 4 cod fillets (6oz / 170g each)
• 1 can (15oz) cannellini beans, drained
• 2 cups (300g) cherry tomatoes, halved
• 0.25 cup (40g) kalamata olives, halved
• 2 tbsp olive oil
• 3 garlic cloves, sliced
• 1 tsp dried oregano
• 0.5 tsp salt
• 1 lemon, sliced

Method

1. Heat oven to 400F (205C). Toss tomatoes, beans, olives, garlic, oregano, olive oil and salt in a baking dish.
2. Roast vegetables 12 min until tomatoes begin to burst.
3. Nestle cod into the dish, top with lemon slices, and bake 12-14 min until fish flakes.
4. Spoon the tomato-bean mixture over each fillet to serve.

Nutrition (per serving)

Meal-prep tip

🥡 Light but filling; keeps 3 days. The bean-tomato base also reheats great over grains if you want extra carbs.

Frequently asked questions