Mediterranean cod with roasted tomatoes

Ingredients
(*Vegetarian substitutes)

• 2 cod fillets (*1 pack of halloumi)
  
  

• 3 tbsps virgin olive oil 

• 2.5 tbsps capers (*chickpeas)

• 1 shallot (peeled, finely sliced)

• 2 garlic cloves (smashed & sliced thin)

• 225g cherry tomatoes (halved)

• 178ml or ¾ cup of water

• Pinch of sea salt (divided)

• 15g parsley (roughly chopped)

• ¼ lemon (cut into wedges).

Method

1. Heat a large cast-iron skillet over medium heat. Once hot, add the olive oil and capers and crisp for about 3 minutes. 
   
   
2. Lower the heat to medium-low and then add the shallot and garlic, cooking for 1-2 minutes until fragrant and the shallot is crispy. Transfer all to a bowl, leaving a little oil behind.
   
   
3. Add the halved cherry tomatoes to the skillet and cook for about 7-8 minutes or until jammy. Add the water and half the salt and cook for about 4-5 minutes.
   
   
4. Season the cod with the remaining salt. Add it to the skillet, cover and cook for 5-7 minutes, or until cooked through.
   
   
5. Divide the cod onto plates with the tomatoes. Drizzle the remaining oil, capers, and shallot mixture on top. Garnish with parsley and serve with a lemon wedge. Serves 2.