A teaspoon of oil to coat tomatoes – add around fish.
Roast – 10 minutes per fish thickness. Test for to see if it is cooked through. Mine took about 15 minutes. When I remove it from the oven it was sizzling and the tomatoes had started to pop.
Let rest.
Serve over couscous, or orzo, or pasta, or mashed potatoes.
Notes
I was told that usually lunch is a 6 oz. portion while dinner is 8 oz. You decide.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/cod-with-tomato-and-tapenade/