Simple baked fish gets a major flavor boost from lemon, kalamata olives, capers and sun-dried tomatoes to create this delicious and healthy weeknight dinner.
Pre-heat oven to 350 degrees and place the cod filets in a large glass baking dish sprayed with non-stick spray.
On a cutting board with a sharp knife, begin mincing the olives. Add the tomatoes to the cutting board and continue chopping and mixing in with the olives. Do the same with the parsley and capers.
Continue mincing until olives, tomatoes, parsley and capers begin to form a paste.
Add the grated garlic, lemon zest and chili flakes and use the back of the knife to combine all of the tapanade ingredients until a rough paste forms.
Spread the mixture evenly on top of all four cod filets then top with lemon slices.
Bake for 25-30 minutes or until fish flakes easily with a fork.