2 cod fillets
3 tsp extra-virgin olive oil
freshly ground pepper
2 garlic cloves, crushed or finely chopped
10 cherry tomatoes, halved
2 tbsp stoneless black olives, sliced
½ tbsp of capers, rinsed and finely chopped
1 tsp of fresh or dried oregano,
2 tsp balsamic vinegar
1. Preheat the oven to 220ºC / 430ºF and lightly grease a baking tray.
2. Rub the cod fillets with half of the olive oil, sprinkle with pepper and place on the tray. Roast in the oven for about 15 minutes until the fish is opaque and flakes easily.
3. In the meantime, heat the remaining olive oil in a small frying pan, and add the garlic to soften. Then add the tomatoes, olives and capers and cook for a couple of minutes.
4. Stir in the oregano and vinegar and remove from heat. Spoon the sauce over the cod and serve with green vegetables and rice or new potatoes.