Isn’t this dish gorgeous? It has some of my favorite things: olives, wine, herbs, and capers! It’s amazing how just a few ingredients can lead to such a flavorful dish. This is quick and easy enough to turn into a healthy weeknight staple.
I admit, cod is not my favorite fish (unless it’s fried in a taco or part of my seafood chowder) but, being the good Irish girl that I am, I always have cod in my freezer so I thought I’d experiment with some new cooking methods! This is a super easy, flavorful way to cook cod, tilapia, sole, or salmon. It’s perfect served with rice and veggies.
Mediterranean Baked Cod2 cod filets
1/3 cup dry white wine
1/4 cup Kalamata olives
1 Tbsp capers
Half a lemon
1/4 tsp sea salt
1/8 tsp paprika
Black pepper to taste
Italian parsley, chopped
Serving suggestion: rice
- Preheat oven to 400 degrees.
- Place cod in a small roasting pan. Add wine to pan. (It should reach about halfway up the sides of the fish.) Add olives and capers. Zest half a lemon right over the fish. Squeeze the juice into the wine. Drizzle fish with olive oil and season well with sea salt, paprika, and a bit of freshly cracked black pepper.
- Roast for about 15 minutes or until the fish flakes easily with a fork and is no longer opaque. Remove from the oven and sprinkle with fresh Italian parsley. Serve with rice and more lemon wedges.
Happy cooking,
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