Roasted Cod with Tomato and Olives

Pat the cod fillets completely dry with paper towels. This is not optional — moisture is the enemy of a good sear. Season both sides generously with salt and cracked black pepper.

Preheat your oven to 200°C with the rack in the upper third.

In a large, oven-safe baking dish, warm 4 tablespoons of olive oil over medium heat. Add the diced onion and cook gently for 8 minutes, stirring with a wooden spoon, until it is soft and translucent but not browned.

Add the sliced garlic and cook for another 2 minutes until fragrant — do not let it colour. Stir in the chopped tomatoes, salt, black pepper, and cayenne. Let this simmer for 5 minutes until the tomatoes begin to break down and release their juices.

Fold in the halved olives and give everything a gentle stir. The sauce should look rough and rustic, not smooth.

Nestle the seasoned cod fillets into the tomato sauce, pressing them slightly into the mixture. Drizzle the remaining 3 tablespoons of olive oil over the top of the fish.

Transfer the dish to the preheated oven and roast for 12 to 15 minutes. The cod is done when it flakes easily at the thickest part and has turned opaque throughout. If the tops are browning too quickly, tent loosely with foil.

Remove the dish from the oven and let it rest for 3 minutes — the sauce will settle and the flavours will gather themselves.

Squeeze the lemon generously over everything. Drizzle with the final 2 tablespoons of olive oil and scatter the chopped parsley across the top. Serve immediately, straight from the dish, with good bread to soak up the sauce.