Reviews (1) Add Rating & Review 44 Ratings 5 star values: 9 4 star values: 8 3 star values: 17 2 star values: 6 1 star values: 4 Martha Stewart Member Rating: Unrated 04/14/2008 I tried the recipe and it does tastes godd, the aragula goes with it very well
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Gallery Baked Cod with Olives Credit: Kirsten Strecker Recipe Summary prep: 15 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Baked Cod with Olives Credit: Kirsten Strecker
Recipe Summary prep: 15 mins total: 35 mins Servings: 4
Gallery
Baked Cod with Olives Credit: Kirsten Strecker
Baked Cod with Olives
Credit: Kirsten Strecker
Baked Cod with Olives
Recipe Summary prep: 15 mins total: 35 mins Servings: 4
Recipe Summary
prep: 15 mins total: 35 mins
Servings: 4
prep: 15 mins
total: 35 mins
prep:
15 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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)
Add Rating & Review 44 Ratings 5 star values: 9 4 star values: 8 3 star values: 17 2 star values: 6 1 star values: 4
Martha Stewart Member Rating: Unrated 04/14/2008 I tried the recipe and it does tastes godd, the aragula goes with it very well
Reviews (1)
Add Rating & Review 44 Ratings 5 star values: 9 4 star values: 8 3 star values: 17 2 star values: 6 1 star values: 4
Add Rating & Review
44 Ratings 5 star values: 9 4 star values: 8 3 star values: 17 2 star values: 6 1 star values: 4
44 Ratings 5 star values: 9 4 star values: 8 3 star values: 17 2 star values: 6 1 star values: 4
44 Ratings 5 star values: 9 4 star values: 8 3 star values: 17 2 star values: 6 1 star values: 4
5 star values: 9 4 star values: 8 3 star values: 17 2 star values: 6 1 star values: 4
Martha Stewart Member Rating: Unrated 04/14/2008 I tried the recipe and it does tastes godd, the aragula goes with it very wellMartha Stewart Member
Rating: Unrated 04/14/2008
I tried the recipe and it does tastes godd, the aragula goes with it very well
Rating: Unrated
All Reviews for Baked Cod with Olives
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Baked Cod with Olives
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
