Baked Cod With Olives

Name: Baked Cod With Olives
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 fillets anchovy fillets, rinsed, drained, and coarsely chopped; 2 teaspoons drained capers, rinsed and coarsely chopped; 4 servings Coarse salt and freshly ground pepper; 4 fillets center-cut cod fillets (6 to 8 ounces and 1 inch thick each), skinned; 4 fillets center-cut cod fillets (6 to 8 ozs and 1 inch thick each), skinned; 1 garlic clove, minced; 118 milliliters pitted brine-cured Kalamata olives, drained and chopped; 1 teaspoon fresh lemon juice, plus several thinly sliced lemon rounds, halved if large; 1 teaspoon fresh lemon juice, plus several thinly sliced lemon rounds, halved if large; 3 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 1 Tbsp chopped fresh oregano, plus small leaves for garnish; 1 Tbsp chopped fresh oregano, plus small leaves for garnish; 4 servings Unsalted butter, for baking dish

Baked Cod With Olives might be just the main course you are searching for. This gluten free, primal, and pescatarian recipe serves 4. One portion of this dish contains about 62g of protein, 37g of fat, and a total of 599 calories. Head to the store and pick up coarse salt and pepper, butter, garlic clove, and a few other things to make it today. To use up the coarse salt you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert.

Instructions

Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish; set aside. Stir together olives, capers, anchovies, garlic, lemon juice, oil, and oregano in a small bowl; set aside.

Ingredients you will need

Lemon Juice

Anchovies

Oregano

Butter

Capers

Garlic

Olives

Cooking Oil

Equipment you will use

Baking Pan

Bowl

Oven

Equipment

Baking Pan

Bowl

Oven

Ingredients

Servings:

2fillets

anchovy fillets, rinsed, drained, and coarsely chopped 2teaspoons

drained capers, rinsed and coarsely chopped 4servings

Coarse salt and freshly ground pepper 4fillets

center-cut cod fillets (6 to 8 ounces and 1 inch thick each), skinned 4fillets

center-cut cod fillets (6 to 8 ozs and 1 inch thick each), skinned 1

garlic clove, minced 118milliliters

pitted brine-cured Kalamata olives, drained and chopped 1teaspoon

fresh lemon juice, plus several thinly sliced lemon rounds, halved if large 1teaspoon

fresh lemon juice, plus several thinly sliced lemon rounds, halved if large 3Tbsps

extra-virgin olive oil 3Tbsps

extra-virgin olive oil 1Tbsp

chopped fresh oregano, plus small leaves for garnish 1Tbsp

chopped fresh oregano, plus small leaves for garnish 4servings

Unsalted butter, for baking dish

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.