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 ROASTED COD WITH OLIVE & LEMONS


 Ingredients

1. 2 pounds Pacific or Atlantic cod
2.
3/4 cup dry white wine (such as Sauvignon Blanc)
3. 1/2 cup of mixed olives
4. Zest from one lemon, cut into strips
5. 1 tablespoonful of olive oil
6. Salt & pepper
7. 1/4 teaspoonful of red pepper flakes
8. 1/4 cup of fresh parsley chopped

 Serves 4
 

 Method
Preheat the oven to 400F

Place the fish in a small roasting pan. 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.

 Wine

To compliment this try a nice dry table white wine available at all large stores like Publix etc.





 


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