Recipe courtesy of Sara Moulton

Baked Cod with Sherry Vinaigrette, Olives, and Capers

Save Recipe
  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
12m Intermediate 98%
CLASS
11m Easy 100%
CLASS
James Briscione

Baked Brie Crostata

7m Easy 100%
CLASS

23m Easy 95%
CLASS
Daniel Boulud

Cod Basquaise

6m Easy 99%
CLASS
2m Easy 95%
CLASS