This recipe will serve 4
4 cod fillets
2 handfuls asparagus, ends removed
1 cup black kalamata olives, drained
3 cloves garlic, thinly sliced lengthwise
4 handfuls cherry tomatoes, halved
3 tbsp olive oil, extra virgin2 tsp dried dill2 dashes freshly ground black pepper1 lemon, sliced
Preheat oven to 220 and cover a baking sheet with baking paper.
Place the fillets in the middle of the pan. Add the asparagus, olives, garlic, and tomatoes around the fish.
Brush with olive oil and sprinkle with dill and pepper. Slice lemon and place one onto each fillet. Squeeze juice from the rest of the lemon onto the vegetables.
Roast in the oven for 10-12 minutes. Check if fillets are opaque all the way through and flake easily with a fork. If not, then cook for another few minutes.
Serve & enjoy!
Tip: You can substitute another fish for the cod (e.g., salmon).