Tomato and Feta Baked Fish

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Coat a medium baking dish with 1 tbsp (15 ml) olive oil.

   Ingredients used: 15.0 ml Olive Oil

   Cookware: baking dish, pastry brush

3. Step 3

   Halve the tomatoes and mince the garlic. Toss them in a mixing bowl with 2 tbsp (30 ml) olive oil, the oregano, ½ tsp (3 gr) salt, and 1 gr black pepper, then spread the mixture in the baking dish.

   Ingredients used: 1.0 gr Black Pepper, 450.0 gr Cherry Tomato, 2.0 gr Dried Oregano, 12.0 gr Garlic, 30.0 ml Olive Oil, 3.0 gr Salt

   Cookware: baking dish, Chef Knife, cutting board, mixing bowl

4. Step 4

   Roast the tomato mixture until the tomatoes begin to soften and release their juices.

   Timer: 10 min (fixed)

   Cookware: baking dish, oven

5. Step 5

   Brush the cod with 1 tbsp (15 ml) olive oil and season with ½ tsp (3 gr) salt and 1 gr black pepper. Carefully nestle the fillets among the hot tomatoes.

   Ingredients used: 1.0 gr Black Pepper, 680.0 gr Cod, 15.0 ml Olive Oil, 3.0 gr Salt

   Cookware: baking dish, pastry brush

6. Step 6

   Crumble the feta over the fish and tomatoes. Bake for 12–15 minutes, until the thickest part of each fillet reaches 63°C and flakes easily.

   Timer: 12 min (fixed)

   Ingredients used: 150.0 gr Feta Cheese

   Cookware: baking dish, instant-read thermometer, oven

7. Step 7

   Drizzle with the lemon juice. Chop and scatter the parsley over the dish, then serve.

   Ingredients used: 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: baking dish, Chef Knife, cutting board