Baked Cod with Olives, Capers & Tomato
30 minLow FODMAPHigh proteinGluten-freeLess inflammationPescatarianLow carbEveryoneDairy-freeOvenHormone balanceMediterraneanGut health
Servings:
2
·
Ingredients
- —2 Cod fillet, raw
- —200 g Cherry tomatoes, raw
- —20 Black / Kalamata olives, canned
- —1 tbsp Capers, canned
- —2 tbsp Olive oil
- —Zest of 1 lemon
- —Oregano, dried
- —Salt, pepper
Method
- 01Heat your oven to 200°C — give it at least 10 minutes to fully preheat before you put the dish in.
- 02In a baking dish, combine the cherry tomatoes, olives and capers. Drizzle with olive oil, season with salt and pepper. Toss so everything is coated in oil.
- 03Lay the cod fillets on top of the vegetables. Sprinkle over the lemon zest and oregano — they give the dish its Mediterranean character.
- 04Bake for 18 minutes. To check the cod is done, press gently with a fork — the fish should flake apart easily. Rest for 3 minutes before serving so the juices settle.
Why this works
Lean cod supplies protein without saturated fat; olives and oil deliver oleic acid for testosterone synthesis; lycopene supports prostate health.
Nutrition (per serving)
238
kcal
21.9g
protein
15.6g
fat
5.8g
carbs