Provençal Cod Back with Cherry Tomatoes and Olives

4 cod backs (about 750 g)

300 g cherry tomatoes, halved

100 g pitted black olives

3 cloves garlic, minced

1 onion, minced

3 tbsp olive oil

1 tbsp tomato paste

1 tsp herbes de Provence

1 bay leaf

Salt, pepper

A few sprigs of fresh basil or parsley to garnish

Instructions:

Preheat the oven:

Heat to 180°C (gas mark 6).

Prepare the vegetable base:

In a baking dish, mix the cherry tomatoes, onion, garlic, and olives. Season with olive oil, herbes de Provence, salt and pepper. Add the bay leaf.

Add the cod:

Arrange the cod fillets on the vegetables. Brush them lightly with the tomato paste diluted in a little water to enhance the flavors.

Cooking:

Bake for 20 to 25 minutes, basting the fish and vegetables with the cooking juices halfway through.

Serve:

Remove the dish from the oven, garnish with fresh basil or parsley, and serve immediately with rice, steamed potatoes, or a green salad.