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
How to Make It
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.