Baked Cod with Tomato Olive Relish and Sautéed Greens

Preheat the oven to 375°F (190°C).

Pat the 2 cod fillets dry with paper towels and place them in a baking dish. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Zest the lemon and set aside 1 teaspoon of zest. Cut the lemon in half, then squeeze 1 tablespoon of juice for the relish and reserve the remaining lemon for serving.

Mince 2 cloves of garlic. In a small bowl, combine the minced garlic, 1 tablespoon olive oil, and lemon zest. Brush this mixture over the cod fillets.

Bake the cod in the preheated oven for 15-18 minutes, until it flakes easily with a fork.

While the cod bakes, prepare the tomato olive relish. Quarter 1 cup of cherry tomatoes and roughly chop 1/4 cup of kalamata olives.

In a bowl, combine the tomatoes, olives, 1 tablespoon capers, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and 1 tablespoon chopped parsley. Season with a pinch of salt and pepper. Set aside to let the flavors meld.

Wash and chop 4 cups of kale or Swiss chard, removing any tough stems.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the greens and cook for 3-4 minutes until wilted, stirring occasionally. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

Divide the sautéed greens between two plates, top with the baked cod, and spoon the tomato olive relish over the fish.

Garnish with the remaining 1 tablespoon chopped parsley and serve with lemon wedges from the remaining half lemon.