- 15 min
Allergens: Fish, Sulphite
Preheat oven to 375 F.
Place the cod on a baking sheet lined with parchment paper. Brush with 1/2 olive oil, season with salt and pepper. Bake for 10 minutes.
Prepare the ingredients: chop the parsley, thinly slice the olives and the onion; Cut the tomatoes in half; Slice the cucumber; Rinse and drain the beans.
Prepare the salad: Mix parsley, olives, onion, tomatoes, cucumber and beans in large bowl.
Whisk the remaining olive oil, red wine vinegar, salt and pepper together and drizzle the mixture over the salad. Serve the fish on the salad.