Recipe courtesy of Sara Moulton
Episode: Meal Makeovers
Save Recipe Print
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F.

Combine the vinegar and anchovy paste in a small bowl and add salt and pepper, to taste. Whisk until well blended. Whisk in the olive oil. Stir in the olives, capers, shallot, garlic, and oregano.

Arrange the fillets skinned sides down in a baking dish large enough to hold the fish fillets in 1 flat layer. Season well with salt and pepper. Spoon a small amount of the vinegar and oil mixture over each fillet and drizzle the rest around the bottom of the dish. Cover with foil, and bake until opaque throughout and firm to the touch, 25 to 30 minutes. Transfer to warm serving plates and spoon on any juices in the bottom of the baking dish. Serve warm.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Pan-Fried Cod with Slaw

Recipe courtesy of Food Network Kitchen

Salt Cod with Potatoes Onions and Black Olives

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Baked Cod with Olives and Limes

Recipe courtesy of Marcela Valladolid

Baked Cod with Tomatoes and Onions

Coconut Cod

Recipe courtesy of Sunny Anderson

Cod Bordelaise

Recipe courtesy of Daniel Boulud

Cod Puttanesca

Recipe courtesy of Food Network Kitchen

Cod Dijonnaise

Recipe courtesy of Daniel Boulud

Cod Cakes

Recipe courtesy of Lee Pinto

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories