- 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.