Roasted Cod With Lemon And Olives Recipes

ROASTED COD WITH POTATOES AND OLIVES

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
• Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.
• Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.

COD WITH LEMON, GREEN OLIVE, AND ONION RELISH

Steps:

• Finely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.
• Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with lemon segments. Add olives, capers, reserved lemon zest, and 3/4 cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.
• Preheat oven to 250°F. Bring relish to room temperature.
• Place cod in a large shallow baking dish or roasting pan and drizzle with remaining 1/2 cup oil. Add chiles and turn fish to coat; season with salt. Roast until just cooked through, 30-40 minutes.
• Transfer fish to a platter. Mix parsley into relish and spoon over fish.
• Do Ahead
• Relish (without parsley) can be made 1 day ahead. Keep chilled.

EASY PAN-SEARED COD WITH LEMON, OLIVES AND CAPERS

Steps:

• Pat dry the fish fillets very well, then season them generously with salt and pepper and set them aside.
• In a small bowl, combine the garlic, olives, and capers.
• Zest the lemon and cut it into thin slices
• Set a large skillet over medium-high heat. It should be large enough to accommodate the fish and the lemon slices. Add the olive oil and, when it gets hot, carefully lower the two fish fillets into the pan and reduce the heat to medium. Using a fish spatula, gently press the fillets against the skillet ensuring that the whole side of the fish is in contact with the heat (this is important especially when cooking fish with the skin still on - it ensures crispy skin). Let the fish cook for about three minutes and then shake the skillet gently to check if the fish releases from the pan. If it does not, let it cook for another 30 seconds (when the fillets form a crust, they will easily release from the pan). Flip the fish to the uncooked side, then add the lemon slices to the pan around the fillets. Cook the fish for two minutes more (the cooking time depends on the thickness of the fish and how well you want the fish cooked). With a fork, check the flesh of the fish to make sure it flakes easily. Flip the slices of lemon. Add the garlic mixture to the skillet and cook for another 30 seconds.
• Transfer the fish to two plates and spoon the mixture of olives and capers over the fish. Sprinkle the fillets with the reserved lemon zest and celery leaves. Serve with extra lemon on the side.

ROASTED COD WITH LEMON AND OLIVES

Steps:

• Preheat oven to 450ºF. Place lemon slices in a single layer on a large roasting or baking pan and lay thyme sprigs over lemons and sprinkle with olives.
• Halve each potato and place in a large bowl and fill with water to cover. Microwave until potatoes are easily pierced with a knife, about 10 minutes. Drain potatoes and scatter around edge of pan.
• Place fillets on lemon and drizzle olive oil over fish and potatoes and season with salt and pepper.
• Transfer to oven, reduce temperature to 325ºF. and roast until fish is cooked through, about 25 minutes.
• Remove thyme sprigs and serve fish with potatoes and olives.

BAKED COD WITH OLIVES

Steps:

• 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.

BAKED COD WITH LEMON & OLIVE OIL

Steps:

• Preheat oven to 400°F.
• Arrange fillets in a 13 x 9 baking dish.
• Drizzle w/ lemon juice and olive oil, then sprinkle w/ remaining ingredients.
• Bake until flesh is completely opaque but still juicy, about 15 to 20 minutes.

BAKED COD WITH LEMON AND OLIVE OIL

Steps:

• Heat oven to 400° F.
• Arrange fillets in a 13 x 9-inch baking dish. Drizzle with lemon juice and oil; sprinkle with garlic, thyme, salt, pepper, and paprika, and lightly rub it in. Bake until flesh is completely opaque but still juicy, 15 to 20 minutes. Serve with pan juices spooned over the top.