I used vegetable stock instead of wine and no red pepper flakes. This is one of the easiest, fastest and more delicious dished I ever made: it took me less than 5 minutes to prepare, the rest of the time was just waiting for the roasting in the oven. Find the original recipe here.
Roasted Wild Cod with Olives and Lemon
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:
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.
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