Roasted Pacific Cod With Olives and Lemon

Roasted Pacific Cod With Olives and Lemon
Beatriz da Costa
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preparation
10
minutes
cooking
30
minutes
Serves 4

Ingredients

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

Directions

  1. Heat oven to 400° F.
  2. 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.
  3. 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.
Sara Quessenberry
September 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 46 %
  • Fat 20 g
  • Sat Fat 1 g
  • Cholesterol 85 mg
  • Sodium 1,326 mg
  • Carbohydrate 6 g
  • Fiber 3 g
  • Sugar 0 g
  • Protein 42 g
What does this mean? See Nutrition 101.

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