ingredients

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

preparation

  1. Preheat the oven to 375
  2. Line a baking sheet with parchment paper
  3. 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.
  4. Bake for 12 – 15 minutes depending on how thick the fish is.