When the cod fish is out of the waters getting ready to be served on your dish, the next best option after water for it to be drenched will surely be wine. Accompanied with mixed olives and drizzled with some olive oil mixed with lemon strips, the succulently supple cod will nod to create ripples of taste in the white wine gravy. Easy to prepare and fabulous to present on a dish – this is fine dining prepared in your kitchen very easily. Ideal for special occasions or a special weekend dine-in, see below step by step how to prepare this marine recipe.
Ingredients I Used:
2 cod fillets (you can use some other white fish fillets)
3/4cup dry white wine (I used Sauvignon Blanc)
1/2cup mixed olives (black & green)
zest from 1 lemon, cut into strips
1tablespoon olive oil
kosher salt and pepper
3-4 bird’s eye chillies (you can use red chili pepper flakes- use half a teaspoon)
1/4cup fresh flat-leaf parsley, chopped
Lets make now
Step one: Heat oven to 180° C.
Step two: Place the fish in a small roasting pan. Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and bird’s eye chillies.
Step three: Bake until the fish is cooked through and flakes easily with a fork, about 20 minutes.
Step four: Remove from oven and sprinkle with the parsley. Divide the fish among individual plates and spoon the olives and wine sauce over the top.
Step five: Serve with some crispy roasted potatoes on the side.