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.
Photography: Kirsten Strecker
Martha Stewart Living, October Fall 2005
- Prep Time 15 minutes
- Total Time 35 minutes
- Serves 4
- 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.
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