Cod with Feta, Tomatoes & Olives
Dinner couldn’t get any easier. This cod dish is light tasting but so satisfying. Pair this dish with Growers Grapefruit Pomelo Cider or Birra Moretti Lager.Ingredients
Serves 4
¼ cup (60 ml) extra-virgin olive oil, divided
4 × 6 oz (170 g) cod fillets
salt and freshly ground black pepper, to taste
8 oz (225 g) feta, cut into 4 slices
2 lemons, divided
1 cup (250 ml) cherry tomatoes, halved
12 dry-cured black olives, pitted
1 handful fresh flat-leaf parsley leaves, roughly chopped, plus more for garnish
fresh chives, chopped, for garnish (optional)
Instructions
- Heat barbecue grill to medium-high. Coat 4 individual cazuelas* with 1 tsp (5 ml) each of olive oil.
- Dry cod with paper towel. Season lightly with salt and pepper (keep in mind that feta is salty) and place 1 fillet in each cazuela. Top each fillet with a slice of feta.
- In a medium mixing bowl, mix remaining oil, zest and juice of 1 lemon, tomatoes, olives and parsley. Divide evenly between cazuelas. Place on barbecue and cook, lid closed, for 12 to 15 minutes, until fish is cooked through and flakes evenly.
- Cut remaining lemon into wedges and serve with fish. Garnish with parsley.
- * A cazuela is an earthenware pan. You can substitute with cast iron or any individual-sized pans.