Receta Roasted Cod with Capers & Spanish Olives
Roasted Cod with Capers & Spanish Olives
January 4, 2015 By: Kathy Steger2 Comments
“In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.” Jean-Anthelme Brillat-Savarin And just like that the holidays are over. Can you believe it? I certainly can’t. Seems like it was only yesterday I was shopping for presents, wrapping them like a maniac and preparing to enjoy the celebrations. Yet, here we are already in 2015, my tree is put away and it seems like we are back to life as we know it. One thing that I will not miss is all the heavy holiday eating. I am super excited to be back to making light dishes that make me and my family feel good. No more temptations in the form of cookies and cakes. Kurt and I are fish eaters. We love fish, however, I’m slightly more adventurous and can eat any variety. Since I want my hubby to enjoy his dinner we usually stick to cod, halibut, salmon and hake. They’re easier to find and super simple to prepare. I love the sauce at the bottom of the roasting pan. You just can’t go wrong with capers, spanish olives, garlic, onion and white wine. Grab a chunk of bread. Make a huge salad and you’re meal is complete. Healthy, delicious and satisfying. If you have a favorite fish recipe that you’d like to share please leave a link in the comment section. I am always looking for new ways to prepare fish. Ciao! Roasted Cod with Capers & Spanish Olives
- Prep time: 10 mins
- Cook time: 30 mins
- Total time: 40 mins Ingredients
1 large cod filet (mine was 1¼ lbs), cut into large chunks 2 tbsp capers ¼ cup large pimento stuffed spanish olives, halved 1 small onion, sliced thin 2 garlic cloves, sliced thin 1 small tomato, chopped ⅓ cup white wine salt and pepper to taste red pepper flakes to taste 2 tbsp olive oil fresh parsley, chopped Instructions
Preheat oven to 350 degrees. On the bottom on a baking dish arrange onion and garlic slices. Top with capers, olives and tomato. Season with a little salt. Season cod generously with salt and pepper. Arrange on top on the capers and olives. Pour in white wine, add red pepper flakes, drizzle with olive oil and cover with foil. Bake for 25-30 min until the liquid is bubbling and the fish is cooked through. Serve sprinkled with fresh parsley and a chunk of bread. 3.2.2925
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