Olive Salsa Baked Cod

Living in New England. close to the ocean, means we have access to fresh fish and cod is a New England staple. I love to make cod, which is a mild white fish, that works well with various toppings. Traditional New England Baked Scrod, another name for cod, is made with a Ritz cracker and butter topping. And if you come to Boston I highly recommend you order this classic dish.

My husband, Chris and I love fish and we follow the Mediterranean diet with lots of olives, veggies, fruits, and fresh fish. This recipe is easy, fresh, simple and delicious.  Oh and I’ll add you came easily double or triple to serve more people. Did I mention the colorful presentation that is gorgeous to view?  I believe a beautiful presentation adds to the overall appreciation of the food.

I remember my mother when I was young telling me to eat my fish, it was brain food!


4 (6 to 8-ounce) cod fillets

2 teaspoons fresh lemon juice

1 teaspoon salt

1 teaspoon pepper

1/2 cup pitted kalamata olives

1/2 cup pitted Italian castelvetrano olives

1 tablespoon capers

2 tablespoon olive oil

4 cloves garlic, minced

2 tablespoons fresh basil, chopped

Preheat oven to 425 F.

Place cod in baking dish. Pour lemon juice over fish. Sprinkle with salt and pepper. Set aside.

Prepare olive salsa:

In a medium-size bowl combine kalamata olives, castvetrano olives, capers, olive oil, garlic, and fresh basil. Place one top fish. Bake 15- 20 minutes until fish is flaky.



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