Spring

Baked Herbed Cod with Olives and Lemon

June 30, 2013
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
Ingredients
  • 3 pounds cod fillets, cut into six pieces
  • 3/4 cup 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 teaspoons fresh thyme leaves
  • 2/3 cup chopped basil leaves
In This Recipe
Directions
  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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  • Mike C.
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  • Sadassa_Ulna
    Sadassa_Ulna
Review
Sadassa_Ulna

Recipe by: Sadassa_Ulna

Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.