Roasted Pacific Cod with Olives and Lemon
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Roasted Pacific Cod with Olives and Lemon  
Adapted from Sara Quessenberry’s recipe in Real Simple, October 2007.

Serves 4

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.
  • 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 or cayenne. 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.

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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