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Roasted Pacific Cod with Olives and Lemon

Photo: Beatriz Da Costa
Prep time 10 mins
Other time 20 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  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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