1 ½ pounds cod
4 tablespoons Pompeian Robust Extra Virgin Olive Oil
½ teaspoon salt
½ teaspoon pepper
1 teaspoon fresh thyme
1 cup green olives, pitted
2 tablespoons capers
2 lemons, sliced
- Preheat the oven to 375
- Line a baking sheet with parchment paper
- Place cod filets in the middle, drizzle with olive oil and season with salt, pepper and thyme. Top with slices of lemon, olives and capers.
- Bake for 12 – 15 minutes depending on how thick the fish is.