Roasted Pacific Cod With Olives and Lemon

Photo by Beatriz da Costa
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 180 calories
    • Calories 46 calories from fat
    • Fat 20 g
    • Sat Fat 1 g
    • Cholesterol 85 mg
    • Sodium 1,326 mg
    • Protein 42 g
    • Carbohydrate 6 g
    • Sugar 0 g
    • Fiber 3 g


  1. Check 2 pounds Pacific cod or some other white fish fillets (such as halibut)
  2. Check 3/4 cup dry white wine (such as Sauvignon Blanc)
  3. Check 1/2 cup mixed olives
  4. Check zest from 1 lemon, cut into strips
  5. Check 1 tablespoon olive oil
  6. Check kosher salt and pepper
  7. Check 1/4 teaspoon red pepper flakes
  8. Check 1/4 cup fresh flat-leaf parsley, chopped


  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.