Roasted Cod With Lemon & Olives


By Shannon O'Donnell

When I saw this dish in a magazine recently, it reminded me of something my husband and I ate during our honeymoon in Italy...flavored very simply with olives, lemon, and sea salt, it evokes visions of low calorie (yet delicious!) meals served at seaside cafes in Positano and Capri.  Add in a green salad and a limoncello-spiked drink, and you'll be whisked away to the Italian Riviera...!  (Doesn't that sound lovely, given that we're in the middle of a super-soggy weekend in Seattle?)


3 small lemons, thinly sliced
8 sprigs fresh thyme
2-dozen pimento stuffed green olives
18 small red potatoes
6 cod fillets
2 T olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper 

1)  Preheat oven to 450°.  Place lemon slices in a single layer in a large roasting pan.  Layer thyme sprigs over lemons and sprinkle with olives.  Roast about 5-7 minutes.  Remove from oven.
2)  In the meantime, alve each potato, place in large bowl and fill with water to cover.  Microwave until potatoes are easily pierced with a knife, about 10 minutes.  Drain.
3)  Place fillets on lemon, scatter pototoes around the edge of the pan, and drizzle the dish with olive oil.  Season with salt and pepper.  Reduce oven temperature to 325° and roast until fish is cooked through, 20 to 25 minutes.  Serve fish with potatoes and olives.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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