- 2 pounds Cod
- 3/4 cup dry white wine (such as Sauvignon Blanc)
- 1 cup mixed olives
- zest from one lemon cut into strips
- 1 tablespoon olive oil
- kosher salt and pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh Italian parsley chopped
- Heat oven to 400° F.
- Place the fish in a small roasting pan (I used a cast iron skillet; see below). Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the red pepper.
- Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Remove from oven and sprinkle with the parsley. Divide the fish among individual plates and spoon the olives and wine sauce over the top.
And look what I made with the leftovers: Cod Cakes with Horseradish Tartar Sauce and roasted Fennel with Lemon, Garlic, Olive Oil, and Fresh Pear and Pecorino Romano Cheese (Thank You Gail Monaghan!)---YUM!
The cod Cakes were made with about 1 1/2 cups leftover cod, 3/4 cups leftover brown rice, a few leftover olives diced, 1 celery stalk minced, some bread crumbs and an egg. All mixed together and fried in some oil and butter. The horseradish tartar sauce is from a Martha Stewart recipe.
The Roasted Cod with Olives and Lemons is based on a recipe from Real Simple.