Baked Cod with Tomatoes and Olives

Heat the oven to 220°C (425°F). Wash the tomatoes, lemon and parsley. Halve the tomatoes, cut the onion into thin wedges, slice the garlic, drain the olives, and rinse and drain the capers.

Add the tomatoes, onion, garlic, olives and capers to the baking dish. Toss with 2 tablespoons olive oil, the oregano, 1/4 teaspoon salt, the pepper and half the lemon zest. Spread into an even layer and roast for 12 minutes, until the tomatoes begin to soften and release juice.

While the vegetables roast, pat the cod dry with paper towel without rinsing it. Wash your hands and clean any surfaces and utensils that touched the raw fish. Brush the cod with the remaining tablespoon olive oil and season with the remaining 1/4 teaspoon salt and lemon zest.

Remove the dish from the oven. Stir 2 tablespoons lemon juice into the vegetables, then nestle the cod among them without overlapping the fillets. Spoon a little of the pan liquid over the fish.

Return the dish to the oven and bake for 10 to 15 minutes. Check each fillet at its thickest point with a clean digital thermometer; the fish is ready at 70°C (158°F). It should be opaque and separate into moist flakes. Continue baking and checking in short intervals if needed.

Rest for 2 minutes, then sprinkle with parsley. Divide the cod and tomato-olive mixture among four plates and spoon over the pan juices. Cool leftovers promptly in shallow containers, refrigerate within 2 hours and use within 2 to 3 days. Reheat only the portion needed to 74°C (165°F).