Roasted Cod with Capers & Spanish Olives

• Gluten free

• Seafood

  • 1 Cod filet, large

• Produce

  • 2 Garlic cloves, thin
  • 1 Onion, small thin
  • 1 Parsley, fresh
  • 1 Tomato, small

• Condiments

  • 2 tbsp Capers
  • 1/4 cup Pimento stuffed spanish olives, large

• Baking & Spices

  • 1 Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/3 cup White wine

Found on foodwinethyme.com

Description

Ingredients

• 1 large cod filet (mine was 1¼ lbs), cut into large chunks
• 2 tbsp capers
• ¼ cup large pimento stuffed spanish olives, halved
• 1 small onion, sliced thin
• 2 garlic cloves, sliced thin
• 1 small tomato, chopped
• ⅓ cup white wine
• salt and pepper to taste
• red pepper flakes to taste
• 2 tbsp olive oil
• fresh parsley, chopped

Directions

• Preheat oven to 350 degrees.
• On the bottom on a baking dish arrange onion and garlic slices. Top with capers, olives and tomato. Season with a little salt.
• Season cod generously with salt and pepper. Arrange on top on the capers and olives.
• Pour in white wine, add red pepper flakes, drizzle with olive oil and cover with foil.
• Bake for 25-30 min until the liquid is bubbling and the fish is cooked through.
• Serve sprinkled with fresh parsley and a chunk of bread.

Nutrition