Roasted Herbed Cod with Olives and Lemon

4.0
1 Rating

Sadassa_Ulna

Roasted Herbed Cod with Olives and Lemon
Serves
6

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.


Ingredients

  • 3 pound 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 teaspoon fresh thyme leaves
  • 2/3 cup chopped basil leaves

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Directions

  • Step 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.

  • Step 2

    Zest lemons then juice them; mix zest and juice with remaining olive oil in a small bowl. Add salt, and pepper.

  • Step 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.

  • Step 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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