Black Cod Recipe

Prepare the Ingredients

Preheat your oven to 400°F (200°C). Chop the sungold tomatoes in half and pit the Taggiasca olives if they aren't already pitted.

Season the Fish

Pat the black cod fillets dry with paper towels. Season both sides with salt and black pepper.

Sauté the Aromatics

In a large ovenproof skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the Tomatoes and Olives

Stir in the halved sungold tomatoes and Taggiasca olives. Cook for about 2-3 minutes until the tomatoes start to soften.

Add the Cod

Nestle the seasoned black cod fillets into the skillet, skin-side down. Drizzle with lemon juice and sprinkle the fresh basil on top.

Bake the Dish

Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.

Serve

Remove from the oven and let it rest for a couple of minutes. Serve warm, drizzled with the pan juices.