Saturday, January 24, 2009

Lemon Poached Cod with Olives

This dish couldn't be any easier. It takes less than 5 minutes and it's ready in 20. Quick and tasty!

  • 3 6oz cod fillets
  • Dry white wine
  • Lemon zest from 2 lemons
  • Apx. 1/2 cup of pitted mixed olives
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Red pepper flakes (optional)

How to:
  1. Preheat the oven to 400 degrees F.
  2. Place the cod fillets in a small baking dish
  3. Add enough white wine to the baking dish in order to cover half of the fish (apx. 1 cup)
  4. Sprinkle the lemon zest and olives around the fish
  5. Drizzle the olive oil on top of the fish fillets
  6. Salt and pepper to taste, and add the red pepper flakes if using
  7. Bake for 20 minutes - the fish should be opaque and flaky.
Note: I served the fish on top of cooked pearled barley. I cooked one cup of barley in 2 cups of water and added the juice from one of the zested lemons, some chopped parsley, and olive oil and salt to taste. I think if I make this dish again, I will add the juice of the lemon to the wine.


  1. I might have to try this on a night when I don't have a lot of time to cool. Looks like a great flavor combo!

  2. I love the olive/lemon flavor combination... but I haven't yet tried it with fish. Looks great!

  3. As Lindsay's parents, we were the fortunate ones to be invited for dinner when this dish was served. It tasted as good as it looks!