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.
- Total Time:
- Servings: 4
Photography: Kirsten Strecker
Source: Martha Stewart Living, October 2005
- Unsalted butter, for baking dish
- 1/2 cup pitted brine-cured Kalamata olives, drained and chopped
- 2 teaspoons drained capers, rinsed and coarsely 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
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.
Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. Top with lemon slices.
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.