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Cod, Cherry Tomato, and Green Olive Tray Roast

If you haven’t had warm green olives, roasted in olive oil, you are in for a treat. The roasting process mellows their brininess and brings out their natural, herby flavor. That said, use the largest green olives you can find to maximize the wonderful effect.  Everything is tossed in one roasting tin and dinner is done is 30 minutes. Serve with a big bowl of buttered orzo and enjoy!

Cod, Cherry Tomato, and Green Olive Tray Roast

1 large red onion, cut into wedges
1½ cups cherry tomatoes
olive oil
6 cod fillets, evenly sized pieces
6 sliced prosciutto
¾ cup green olives
finely chopped fresh parsley, to serve

Heat the oven to 425°F. Put the onions in a shallow roasting tin, season, and drizzle with olive oil. Bake for 15 minutes.

Meanwhile, season each piece of cod wrap in a slice of prosciutto. After 15 minutes, add the tomatoes, cod, and olives to the tin. Bake for 15 more minutes, or until the cod is cooked through, the prosciutto is crispy and the tomatoes are soft. Scatter with parsley and serve.

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