Baked codwith tomatoes & olives

• 4 cod fillets, 5 to 6 oz each (about 1 1/2 lb total), about 1 inch thick
• 1 can (14.5 oz) diced tomatoes, with juice
• 1/3 cup pitted Kalamata or green olives, halved
• 3 garlic cloves, thinly sliced
• 2 tbsp olive oil, divided
• 1 tsp dried oregano
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper

Let's cook

• Heat oven to 400 F. Use a 9 x 13 inch baking dish. Thaw frozen cod overnight in the fridge; pat dry.

• Mix tomatoes and juice, olives, garlic, 1 tbsp oil and 1/4 tsp salt in the dish. Bake for 10 minutes.

• Season fish with the remaining 1/4 tsp salt and all the pepper. Set in the hot sauce in one layer. Spoon sauce over; add oregano and remaining 1 tbsp oil.

• Bake 15 to 18 minutes; check thin fillets at 12 minutes. Fish should be opaque and flake easily. A thermometer in the thickest part, away from the dish, must read at least 145 F. If needed, bake 2 to 3 minutes more and recheck.

• Plate one fillet per person and spoon the tomato-olive sauce over it.