Tomato-Olive Garlic Oven-Baked Cod

1. Wash hands and preheat oven to 200°C. Prepare 300 g raw cod on a separate fish board and remove any remaining bones. Clean hands and tools before handling ready-to-eat produce.

2. Heat 15 ml olive oil in a skillet over medium heat and cook 80 g red onion for 4 minutes. Add 8 g garlic and 1 g paprika; stir 30 seconds.

3. Add 300 g tomatoes and 40 g olives and simmer over medium heat for 4 minutes. Season with 1 g salt; transfer sauce to an ovenproof dish.

4. Season the two cod portions with the remaining 1 g salt and lay over sauce. Bake on the center rack at 200°C for roughly 12–16 minutes. Check that the thickest part of fish reaches at least 63°C with a food thermometer; if not, cook in 3-minute increments and check again.

5. Remove from oven, drizzle 15 ml lemon juice and scatter 12 g parsley; serve on two plates immediately.