Wednesday, July 7, 2010

Roasted Cod Fillets with Lemon and Olives

Roasted Cod Fillets with
Lemon and Olives

This recipe is adapted from Country Living and posted on http://www.delish.com.
A very simple, healthy and delicious recipe. Slight changes were made to the
original recipe:

2 pounds small red potatoes, sliced in halves or in quarters, if large size
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 cod fillets, about 2 pounds
Olive oil, salt and ground black pepper for the cod fillets
1-1/2 lemons, thinly sliced and discard seeds (6 ounces)
2-1/2 tablespoons fresh thyme leaves, no need to chop (0.1 ounce)
1 tablespoon olive oil
1/2 cup pitted brine-cured olives (kalamata, green olives, etc.), sliced in halves, lengthwise

Preheat oven to 450 degrees F. Position oven rack to center of oven. Spray a shallow sheet pan with non-stick cooking spray.

In a large bowl, combine the potatoes, 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Toss to combine and transfer potatoes to the sheet pan, cut-side down, in one layer. Roast in oven until potatoes are easily pierced with a knife, about 25 minutes.

Meanwhile, rub both sides of the cod fillets with olive oil; then sprinkle both sides with salt and ground black pepper. Set aside.

When potatoes are tender, move the potatoes to the sides of the pan. Lay
lemon slices in the center of the sheet pan in one layer. Drizzle 1 tablespooon olive oil over lemons and sprinkle with thyme leaves and olives. Lay the cod fillets on top of lemon slices.

Transfer sheet pan to the oven and reduce temperature to 325 degrees F. Roast until fish is cooked through, about 17 to 20 minutes. Serve cod fillets with potatoes. Spoon olives and pan juices on top of fish.

Yields 6 servings

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