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.
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.