Sheet Pan Cod and Tomatoes

Light and healthy tender cod, juicy tomatoes, briny capers with fresh and flavourful lemon and dill. Sheet pan fish dinners usually feature cherry tomatoes but I had a couple of overripe beefsteak tomatoes so I chopped them up and it worked perfectly!

Ingredients:

1 medium onion, sliced

4 garlic cloves, sliced

2 large tomatoes, cut in chunks

1 tbsp capers, drained

4 tbsps olive oil, divided

salt and pepper to taste

juice of 1/2 a lemon

400 g (6 small fillets) cod

1-2 tbsps fresh dill

zest of 1/2 a lemon

Mix the onion, garlic, tomatoes, capers, juice of 1/2 a lemon, salt, pepper and 2 tbsps of olive oil together in a 13 X 9" baking dish. Roast at 425°F for 20 minutes, then stir. Nestle the fish into the pan and brush with 2 tbsps olive oil, salt and pepper. Return to the oven for 10-12 minutes or until fish flakes easily with a fork. Remove from oven and add fresh chopped dill and lemon zest. Serves 2-3 

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