Roasted Pacific Cod with Olives and Lemon

Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 180
  • Calories from fat: 46%
  • Fat: 20g
  • Saturated fat: 1g
  • Cholesterol: 85mg
  • Sodium: 1,326mg
  • Carbohydrate: 6g
  • Fiber: 3g
  • Sugars: 0g
  • Protein: 42g

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

Preparation

  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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