1. Preheat your oven to 180°C. Rinse and dry the cod fillets, then season them with salt, pepper and a little Provençal herbs. Set aside.
2. In a skillet, heat 2 tablespoons of olive oil over medium heat. Finely chop the red onion and garlic, then sauté in the skillet until translucent and lightly browned.
3. Add the halved cherry tomatoes and black olives to the pan. Let simmer for 5 minutes so the tomatoes start to release their juices. Then add the capers (if using) and mix well.
4. Arrange the cod fillets in a baking dish. Spread the tomato, olive and onion mixture around and on the cod fillets. Drizzle with lemon juice, a drizzle of olive oil and sprinkle with a little lemon zest.
5. Bake the dish for about 15 to 20 minutes, depending on the thickness of the fish. The cod should be cooked through but still very tender.
6. While the fish is cooking, roughly chop the fresh basil. Once the cod is cooked, remove the dish from the oven and sprinkle generously with fresh basil before serving.
Serve this Provençal Cod Back with a little rice, quinoa or a green salad for a complete, light and tasty meal. Each bite transports you to the Mediterranean shores, with the freshness of tomatoes and herbs.
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