Source: dLife

Baked cod topped with caper, tomato, and olive salsa.

Servings

16 oz fresh cod fillets , rinsed and patted dry (4, 4-ounce fillets)
0.25 tsp salt , to taste (optional)
0.12 tsp black pepper
5 oz fresh cherry tomatoes
12 pitted calamata olives
0.25 cup capers, drained
0.25 cup chopped parsley
0.5 medium garlic cloves , minced
1 medium lemons , divided
1 cooking spray
0.12 tsp paprika
1 cup extra virgin olive oil

1 Preheat the oven to 400°F.
2 Coat nonstick baking sheet with cooking spray.
3 Season both sides of fillets with salt, and pepper, and paprika. Arrange on prepared baking sheet and bake 10 to 12 minutes, until fish flakes with fork.
4 In small bowl, mix tomatoes, olives, capers, parsley, garlic, olive oil, and juice from 1/2 lemon. Set aside.
5 Cut remaining half of lemon into 4 slices. Reserve for garnish.
6 Arrange fillets on dinner plates, top with tomato-caper salsa. Garnish with small lemon wedge.

Substitute any white fish or salmon for cod. If using frozen fish, allow to thaw and remove excess moisture with paper towels.