Oven Baked Cod with Oranges and Tomatoes

Take the cod out of the freezer, put on a plate and let defrost. Preheat the oven to 400 °F.

• 7.1 oz Cod, frozen (or pollock, frozen)

Peel the garlic and rub the baking dish with the garlic clove.

• ½ Garlic clove (~ 0.1 oz)

Wash the orange, cut into slices and put in a bowl.

• 1 Orange (~ 5.6 oz)

Halve the tomatoes and olives. Cut the green onion into thin rings and the cheese into thin strips and add everything into the bowl.

• 4.4 oz Cherry tomatoes
• 1.4 oz Black olives
• ½ Green onion (~ 0.6 oz)
• 7 Capers, jar (~ 0.2 oz)

Add the balsamic vinegar and olive oil and mix. Season with salt and pepper and transfer ingredients into the baking dish.

• 1 tsp Balsamic vinegar
• 1 Tbsp Olive oil
• Salt
• Black pepper

Wash the cod, pat dry, season with salt and pepper and place on top of the tomato mixture. Bake for approx. 15-20 minutes.

• Salt
• Black pepper

Chop the basil. Serve the cod with veggies and and garnish with basil.

• 8 leaves of Basil, fresh (~ 0.1 oz)

Enjoy your meal!