Friday, November 6, 2009

Roasted Cod with Olives

I receive a newsletter from for recipes. A couple of days ago I received an email with the subject line of - A Deliciously Easy One-Pot Fish Recipe. One Pot... I am in. I visited a local fish market and was happy to have walked in the store. The proprietor was very helpful and the fish was a nice quality. The recipe called for Pacific Cod. He only had a small piece left but suggested Cod which was brought in today from Cape Cod. It was very easy to make and delicious. Chris and I both enjoyed it. The recipe is for 4 serving.

2 pounds Pacific cod or some other white fish fillets (such as halibut)

3/4 cup dry white wine (such as Sauvignon Blanc)
1/2 cup mixed olives zest from 1 lemon, cut into strips
1 tablespoon olive oil
kosher salt and pepper
1/4 teaspoon red pepper flakes
1/4 cup fresh flat-leaf parsley, chopped

Heat oven to 400° F.
Place the fish in a small roasting pan. Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the red pepper. Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Remove from oven and sprinkle with the parsley. Divide the fish among individual plates and spoon the olives and wine sauce over the top.

I made steamed snow peas and picked up some fantastic wheat and potato bread to go with dinner. I used a 2009 Sauvignon Blanc, from Cupcake Vineyards. So between the wine and the crushed red pepper this was not a dish for a kitty, no matter how cute. Sorry Archie.


Velva said...

That meal is lookng quite healthy. Fish baked with olives has to be good.

Lucia from Madison said...

Yes it was and the flavors were not heavy. I think the wine which was had a lemony flavor was a good match for the fish.