2-3 Tbsp Flying Olive Wild Rosemary Extra Virgin Olive Oil, Garlic, or Flying Olive EVOO of Choice
1 lb cod fillets
¼ cup capers
1 Tbsp minced garlic
2 Tbsp freshly squeezed lemon juice
1 Tbsp chopped fresh rosemary leaves
¼ cup sliced black olives
1 (14.5 oz) can diced Fire Roasted tomatoes, drained if you like a less soupy sauce
Freshly ground black pepper
Preheat oven to 425 degrees (really, your EVOO won't smoke!)
Using a little bit of Flying Olive Extra Virgin Olive Oil, grease an 11 x 7" baking dish. Lay the cod fillets in the dish and sprinkle each side with salt and pepper.
Top the fish with the capers, garlic, lemon juice, rosemary leaves, black olives, and tomatoes. Sprinkle with 2 Tbsp of Flying Olive Extra Virgin Olive Oil.
Place in the oven and cook for about 10 minutes. Check to see if the fish is done, returning to the oven for another 5 minutes if necessary. The fish should flake easily with a fork (the thicker the fish, the more time it will take). Serve hot with the sauce spooned over each serving.
Submitted by Barb L.