Roasted Pacific Cod with Olives and Lemon
Roasted Pacific Cod with Olives and LemonAdapted from Sara Quessenberry’s recipe in Real Simple, October 2007.
4 (6 oz each) Alaskan cod or Halibut
3/4 cup dry white wine (e.g., pinot grigio or chardonnay)
1/2 cup mixed olives
Zest from 1 lemon, cut into strips
1 tablespoon organic extra virgin olive oil
Sea salt and organic pepper
1/4 teaspoon red pepper flakes or organic cayenne pepper
1/4 cup fresh flat-leaf parsley, chopped
Heat oven to 400 F.
Nutritional Information: Calories: 180 (46% from fat); Fat: 20 g (sat 1 g); Protein: 42 g; Carbohydrate: 6 g; Fiber: 3 g; Cholesterol: 85 mg; and Sodium: 1,326 mg.
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