Baked Cod with Tomato-Olive Relish and Sautéed Greens

Preheat the oven to 400°F (200°C).

Pat 2 pounds of cod fillets dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Mince 4 cloves of garlic and zest the lemon. In a small bowl, combine 2 tablespoons olive oil, half the minced garlic, lemon zest, and 1 teaspoon fresh thyme.

Rub the garlic-herb oil mixture over the cod fillets and place them in a baking dish.

Slice the lemon and place a few slices on top of each fillet.

Bake the cod for 15-18 minutes, or until the fish flakes easily with a fork.

While the fish is baking, prepare the tomato-olive relish. Halve 2 cups of cherry tomatoes and finely chop 1/2 cup of kalamata olives.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the remaining minced garlic and cook for 30 seconds until fragrant.

Add the halved cherry tomatoes, chopped olives, 2 tablespoons capers, and 1/2 teaspoon red pepper flakes. Cook for 5-7 minutes until tomatoes begin to soften and release their juices.

If using, add 1/4 cup white wine and simmer for 2-3 minutes to reduce slightly.

Remove from heat and stir in 1/4 cup chopped fresh basil. Season with remaining salt and pepper to taste.

For the sautéed greens, wash and roughly chop 2 pounds of mixed greens, removing any tough stems.

Finely dice 1 medium shallot.

In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the diced shallot and cook for 2 minutes until translucent.

Add the remaining 2 cloves of minced garlic and cook for 30 seconds until fragrant.

Add the chopped greens in batches, stirring until wilted enough to add more. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook the greens for 3-5 minutes until tender but still bright.

To serve, place a portion of sautéed greens on each plate, top with a cod fillet, and spoon the tomato-olive relish over the fish.