Persian Lime Baked Cod with Olives and Capers

Yield: 4 Servings


4 cod fillets, about 2 lbs total

¼ tsp salt

½ tsp freshly ground black pepper

12 slices lime

1/4 cup whole kalamata olives, rinsed (If you prefer, chop them up)

1/4 cup capers, rinsed

2 tsp freshly chopped rosemary leaves

¼ cup Flying Olive Persian Lime Extra Virgin Olive Oil,more for oiling the baking dish


Preheat the oven to 475 degrees.

Pat the cod fillets dry with paper towels. Place them in an ovenproof dish brushed with a little Flying Olive Persian Lime EVOO. Season with salt and pepper. Top each fillet with 3 lime slices, olives, capers, and rosemary, dividing the topping among the four pieces. Drizzle with the Flying Olive Persian Lime Extra Virgin Olive Oil.

Place in the oven and bake until the fish is cooked through, about 10 minutes. Do not overcook the fish! Remove the fish from the oven. Serve with lime wedges.

Inspired by a recipe by Marcela Valladolid, Television Food Network

Submitted by Chuck L.