Subtotal

Baked Herbed Cod with Olives and Lemon

By Sadassa_Ulna • 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 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

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