A recipe by Julie Van Rosendaal
Preheat the oven to 425˚F. Pat the cod filet dry with paper towel and in a shallow bowl, stir together the flour, paprika, cumin and salt.
Drizzle a generous amount of olive oil into a large ovenproof skillet set over medium-high heat. When the pan is hot, add the fish and cook for 2-3 minutes, until golden on the bottom. Flip, squeeze over the lemon juice, scatter with the tomatoes and feta and slide into the oven for 10 minutes, or until the edge of the fish flakes with a fork, but the meat is still moist in the middle. Serve sprinkled with fresh parsley.