Ingredients
- 4 Cod Fillet
- 1 cup Cherry Tomatoes, halved
- 1 jar Cento Nonpareil Capers (3 fl oz), drained
- 1 jar Cento Marinated Roman Artichokes (19.6 fl oz), sliced
- 1 jar Cento Imported Greek Seasoned Pitted Olives (11.6 oz), drained and roughly chopped
- ¼ cup Fresh Parsley, chopped
- 2 Lemon, sliced
- 1/2 Red Onion, thinly sliced
- 1 tsp Paprika
- ¼ tsp Cinnamon
- ¼ tsp Cento Fine Sicilian Sea Salt
- ¼ tsp Cento Ground Black Pepper
- 4 tbsp Cento Imported Extra Virgin Olive Oil
Directions
Preheat your oven to 375°F. In a bowl, mix together cherry tomatoes, capers, Roman artichoke hearts, Greek olives, fresh parsley, and thinly sliced red onion. Pat the cod fillets dry with paper towels and season both sides. Place each cod fillet on a piece of aluminum foil or parchment paper and divide the prepared vegetable mixture evenly over the top of each fillet. Add a couple of lemon slices on top and drizzle with olive oil. Fold the foil over the cod to create individual packets, sealing tightly. Transfer the packets to a baking sheet and bake for 15-20 minutes until the cod is cooked through and flakes easily with a fork. Carefully open the foil packets and transfer the cod and vegetable mixture to serving plates. Garnish with additional fresh parsley if desired. Serves 4.
