Ingredients
- 4 (6-ounce) cod fillets, pin bones removed
- Salt and freshly ground black pepper
- 12 thin lime slices
- 1/4 cup pitted chopped kalamata olives
- 1/4 cup drained capers
- 2 teaspoons chopped fresh rosemary leaves
- 1/4 cup olive oil
- Lime wedges, for serving
Directions
Preheat the oven to 475 degrees F.
Put the cod in an ovenproof baking dish and season with salt and pepper, to taste. Top each fillet with 3 lime slices, the olives, capers and rosemary. Drizzle with olive oil.
Bake until the fish is cooked through, about 10 minutes. Remove the fish from the oven and serve with lime wedges.
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By pphongg
on February 18, 2013
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Thanks so much! I hope you enjoy this recipe.
By LisaKroll
on September 28, 2012
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Icky...followed recipe exactly. Didn't care for the lime mixed with capers and rosemary. Perhaps if I didn't add the salt. I just know it was too much.
By Vices
on August 28, 2012
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AWESOME! I used sheepshead fish (don't like cod added the minced garlic and just before finished added 1 chopped roma tomatoe. Super tasty and the left overs were even better. Next time I may try adding superfine chopped onion too. Will DEFINATELY be in my regular dinner menu rotation
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