Baked Lemon Cod
Baked Lemon Cod
Submitted by Nanci Jenkins, Fustini's Ann Arbor
Seafood
Ingredients
- 3/4 - 1 lb cod
- 1/4 cup white wine
- juice and zest of 1 lemon
- 2/3 cup Fustinis's Olive Bruschetta
- 2 plum tomatoes, chopped
- 1 to 2 tablespoons capers, drained
- salt and freshly cracked black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons Meyer Lemon olive oil
- fresh parsley
Directions
- Set oven to 400F. Lay out the fish in a pan with sides, or a casserole dish. Add the wine and lemon juice to the pan. Scatter the olives, tomatoes and capers around, then sprinkle everything with salt and pepper, red pepper flakes, and zest.
- Drizzle with olive oil and bake for about 20-30 minutes until the fish flakes and is done through. The exact time will depend on your oven and the thickness of your fish.
Leave a comment