Roasted Pacific Cod with Olives and Lemon |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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. 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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