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Baked Cod with Olives
- prep: 15 min
- cook: 0 hr
- total: 15 min
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The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic lemon juice and discolor the fish.
Ingredients
- Unsalted butter, for baking dish
- 1/2 cup pitted brine-cured Kalamata olives, drained and chopped
- 2 teaspoons drained capers, rinsed and coarsely chopped
- 2 anchovy fillets, rinsed, drained, and coarsely chopped
- 1 garlic clove, minced
- 1 teaspoon fresh lemon juice, plus several thinly sliced lemon rounds, halved if large
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh oregano, plus small leaves for garnish
- 4 center-cut cod fillets (6 to 8 ounces and 1 inch thick each), skinned
- Coarse salt and freshly ground pepper
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 100 % Daily Value *
- Total Fat: 11 g 16.35%
- Saturated Fat: 1 g 7.35%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 53 mg 2.2%
- Calcium: 6 mg 0.59%
- Potassium: 5 mg 0.14%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.14%
- Zinc: 0 mg 0%
- Total Carbohydrate: 0 g %
- Dietary Fiber: 0 g 0%
- Sugar: 0 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 0.62%
- Vitamin C 1%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
