Baked Herbed Cod with Olives and Lemon

By • June 30, 2013 • 2 Comments



Author Notes: This is slight adaptation of "Halibut Baked with Olives, Lemon, and Fresh Basil," from Summer on a Plate by Anna Pump and Gen LeRoy. My finicky teenager liked this when I made it for the first time a couple nights ago.Sadassa_Ulna

Serves 6

  • 3 pounds cod fillets, cut into six pieces
  • 3/4 cups olive oil
  • 2 small lemons
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 5 cloves garlic, sliced very thinly
  • 2 medium - large tomatoes, sliced thin
  • 15 pitted black olives, cut in half
  • 1-1/2 teaspoon fresh thyme leaves
  • 2/3 cups chopped basil leaves
  1. Preheat oven to 400° F. Coat bottom of a large baking dish* with 3 Tbsp. of the olive oil. * Dish should large enough that all fillets can fit without overlapping - I had to use two.
  2. Zest lemons then juice them; mix zest and juice with remaining olive oil in a small bowl. Add salt, and pepper.
  3. Place fillets in dish(es). Scatter the garlic evenly. Arrange olives and tomato slices on fish, then scatter the herbs over all. Pour the lemon-oil mixture evenly over all.
  4. Bake for 25 minutes. Garnish with remaining basil and lemon wedges on the side. [For an easy supper I served this with rice pilaf and a simple green salad.]
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P1000082

about 1 year ago Mike C.

Really enjoyed this dish..as did the guest! Very nice summer fish. Thanks!

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about 1 year ago Sadassa_Ulna

Thank you so much for trying this and posting your results!