Baked Cod with Olives

The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic lemon juice and discolor the fish.

Source
Martha Stewart Living, October Fall 2005
Baked Cod with Olives
Photography: Kirsten Strecker
  • prep 15 mins
  • total time 35 mins
  • servings 4

Ingredients

  • Unsalted butter, for baking dish

  • 1/2 cup pitted brine-cured Kalamata olives, drained and chopped

  • 2 anchovy fillets, rinsed, drained, and coarsely chopped

  • 1 garlic clove, minced

  • 1 teaspoon fresh lemon juice, plus several thinly sliced lemon rounds, halved if large

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon chopped fresh oregano, plus small leaves for garnish

  • 4 center-cut cod fillets (6 to 8 ounces and 1 inch thick each), skinned

  • Coarse salt and freshly ground pepper

Directions

  1. Step 1

    Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish; set aside. Stir together olives, capers, anchovies, garlic, lemon juice, oil, and oregano in a small bowl; set aside.

  2. Step 2

    Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. Top with lemon slices.

  3. Step 3

    Cover dish with foil. Bake until fish is firm, flaky, and cooked through, 15 to 17 minutes. Let rest 5 minutes before serving. Serve drizzled with juices from dish. Garnish with oregano leaves.

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Reviews (1)

  • joycab
    14 Apr, 2008

    I tried the recipe and it does tastes godd, the aragula goes with it very well
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