Roasted Pacific Cod with Olives and Lemon

Real Simple
Roasted Pacific Cod with Olives and LemonRecipe
Photo: Beatriz Da Costa
Makes 4 servings


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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


Prep: 10 Minutes
Other: 20 Minutes

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.

Created date

September 2007

Nutritional Information

Calories 180
Caloriesfromfat 46 %
Fat 20 g
Satfat 1 g
Cholesterol 85 mg
Sodium 1,326 mg
Carbohydrate 6 g
Fiber 3 g
Sugars 0 g
Protein 42 g