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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

44 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 4
Rating: Unrated
I tried the recipe and it does tastes godd, the aragula goes with it very well