↞ recipe box start page
Category: Seafood
Prep Time: Cook Time: Total Time:
3 small lemons, thinly sliced
8 sprigs fresh thyme
20 pimento-stuffed green olives
18 small potatoes
6 cod fillets (about 1.5 lbs)
2 Tbsp olive oil
1/2 tsp sea salt
1/2 tsp freshly ground pepper
Preheat oven to 450F. Place lemon slices in a single layer on a large roasting or baking pan. Lay thyme sprigs over lemons and sprinkle with olives.
Halve each potato, place in a large bowl and fill with water to cover. Microwave until potatoes are easily pierced with a knife, about 10 minutes. Drain potatoes and scatter around edge of pan.
Place fillets on lemon and drizzle olive oil over fish and potatoes. Season with salt and pepper. Transfer to oven, reduce temperature to 325F and roast until fish is cooked through, about 25 minutes. Serve fish with potatoes and olives.
makes 6 servings
view more member recipes
Roasted Cod with Olives and Lemon (country living)
view my recipes
print
save
Category: Seafood
Prep Time: Cook Time: Total Time:
3 small lemons, thinly sliced
8 sprigs fresh thyme
20 pimento-stuffed green olives
18 small potatoes
6 cod fillets (about 1.5 lbs)
2 Tbsp olive oil
1/2 tsp sea salt
1/2 tsp freshly ground pepper
Preheat oven to 450F. Place lemon slices in a single layer on a large roasting or baking pan. Lay thyme sprigs over lemons and sprinkle with olives.
Halve each potato, place in a large bowl and fill with water to cover. Microwave until potatoes are easily pierced with a knife, about 10 minutes. Drain potatoes and scatter around edge of pan.
Place fillets on lemon and drizzle olive oil over fish and potatoes. Season with salt and pepper. Transfer to oven, reduce temperature to 325F and roast until fish is cooked through, about 25 minutes. Serve fish with potatoes and olives.
makes 6 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chocolate-pecan Tartlets (country Living)
by ICOOK2
For a little extra kick, soak the pecans in bourbon the night before you bake the tartlets. piecrust: 4 sticks unsalted butter, cut into 1/2-inch cubes, plus more for greasing pans 5 cups all-
by ICOOK2
For a little extra kick, soak the pecans in bourbon the night before you bake the tartlets. piecrust: 4 sticks unsalted butter, cut into 1/2-inch cubes, plus more for greasing pans 5 cups all-
Potato Cakes With Tart Apples And Jarlsberg (country Living)
by ICOOK2
1/4 cup olive oil 8 medium potatoes (about 3 lbs) peeled and thinly sliced 2 medium Granny Smith apples, cored, quartered and thinly sliced 1 medium onion, thinly sliced 1/2 cup chopped fres
by ICOOK2
1/4 cup olive oil 8 medium potatoes (about 3 lbs) peeled and thinly sliced 2 medium Granny Smith apples, cored, quartered and thinly sliced 1 medium onion, thinly sliced 1/2 cup chopped fres
Cider-brined Pork Roast With Onions And Apples (country Living)
by ICOOK2
5 cups apple cider 1/3 cup plus 1 tsp kosher salt 1/3 cup packed dark-brown sugar 2 large fresh bay leaves, torn; plus 1 whole leaf 5 whole cloves 1/2 tsp whole black peppercorns 1 (2 1/2 pou
by ICOOK2
5 cups apple cider 1/3 cup plus 1 tsp kosher salt 1/3 cup packed dark-brown sugar 2 large fresh bay leaves, torn; plus 1 whole leaf 5 whole cloves 1/2 tsp whole black peppercorns 1 (2 1/2 pou
Roasted Sardines With Olives, Capers And Parsley
by ICOOK2
1 lemon, halved, plus 1 teaspoon finely grated lemon zest and 2 tablespoons fresh lemon juice 6 baby artichokes 3/4 pound sunchokes, scrubbed but not peeled 3 tablespoons canola oil 18 fresh sar
by ICOOK2
1 lemon, halved, plus 1 teaspoon finely grated lemon zest and 2 tablespoons fresh lemon juice 6 baby artichokes 3/4 pound sunchokes, scrubbed but not peeled 3 tablespoons canola oil 18 fresh sar
view more member recipes
related CDKitchen recipes
Black As Night Witch Dip
Roasted Olives (Olive Al Forno)
Martini Soaked Olives
Chicken Roasted With Tomatoes, Potatoes And Olives