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I came across this gorgeous recipe via Pinterest not long ago and thought to myself, yes please!! With a few minor adjustments to make it Whole30 approved, this Roasted Cod with Olives, Capers, and Lemon is restaurant-quality deliciousness and simply stunning to the eyes! If you are a caper lover like me, this Roasted Cod with Olives, Capers, and Lemon is for you! Side note: you can use Halibut or Sea bass in this recipe, also!
- 16 oz. cod (I used Norwegian Cod)
- 1/2 large lemon, juiced
- zest of 1/2 lemon
- 1/4 cup pitted, mixed olived
- 2 tbsp. capers
- 1/4-1/2 cup of seafood or chicken stock
- 2 tbsp. olive oil
- 2 cloves of garlic, thinly sliced
- 1/4 tsp. crushed red pepper (or to taste)
- black pepper
- kosher salt
- 2 wedges of lemon, for serving
- freshly chopped parsley, for serving
- Preheat oven to 400 degrees.
- Use an oval roasting pan or oven safe dish (really any size works, just something smaller that has sides to hold in the juices). Place garlic slices in the bottom of the dish. Rinse and pat dry your cod, and place over the garlic. Place olives and capers around the cod, and pour in the seafood or chicken stock until it reaches about halfway up the sides of the cod (this will depend on the size of your dish, I only used 1/4 cup). Now squeeze in the lemon juice from 1/2 a large lemon around the cod as well.
- Drizzle the olive oil over the top of the cod. Season the tops of the cod with a little crushed red pepper, black pepper, and a little bit of kosher salt (you are already getting a lot of salt from the olives and capers!).
- Place in the preheated oven and roast until the fish is cooked through and flakes easily with a fork, about 20 minutes.
- Sprinkle the top with fresh parsley. Divide the fish amongst 2 plates and top with the olive/caper sauce and serve with a small wedge of lemon. Enjoy!