February 13, 2023
INGREDIENTS:
- 1 large lemon, sliced into thin rounds, divided
- 4 6-oz skinless cod or halibut fillets
- ½ tsp each sea salt and ground black pepper
- 1 lb grape or cherry tomatoes, optional
- 1 tbsp drained capers 5 sprigs fresh thyme 1 bay leaf
- 3 cloves garlic, sliced
- 2 cups Phileos extra-virgin olive oil
- 5 sprigs fresh thyme
- 1 bay leaf
PREPARATION:
Step 1. Preheat oven to 250ºF. Lay half the lemon slices in a 9 x 13-inch baking dish. Pat fish dry, sprinkle with salt and pepper and place on top of lemon slices. Top with tomatoes (if using), capers, garlic and remaining lemon slices. Pour oil over top. Add thyme and bay leaf, pushing to submerge in oil.
Step 2. Bake fish until cooked through and flakes easily, 30 to 40 minutes.
You can drizzle the extra oil over a salad or roasted vegetables if using right away, but it’s not safe to store it for future use.
Enjoy!