Baked Cod with Sherry Vinaigrette, Olives, and Capers Recipe

Name: Baked Cod with Sherry Vinaigrette, Olives, and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sherry vinegar; 2 teaspoons anchovy paste or 2 anchovy fillets, minced; Kosher salt and freshly ground black pepper; 1/2 cup extra-virgin olive oil; 3/4 cup pitted Mediterranean black olives, preferably kalamata, finely chopped; 1 tablespoon drained bottled capers, finely chopped; 1 small shallot, minced; 1 garlic clove, minced; 1 teaspoon dried oregano; 6 skinless cod fillets, about 6 ounces each

Servings: persons

1/4 cup sherry vinegar
2 teaspoons anchovy paste or 2 anchovy fillets, minced
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
3/4 cup pitted Mediterranean black olives, preferably kalamata, finely chopped
1 tablespoon drained bottled capers, finely chopped
1 small shallot, minced
1 garlic clove, minced
1 teaspoon dried oregano
6 skinless cod fillets, about 6 ounces each

1
Preheat the oven to 400 degrees F.
2
Combine the vinegar and anchovy paste in a small bowl and add salt and pepper, to taste.
3
Whisk until well blended.
4
Whisk in the olive oil.
5
Stir in the olives, capers, shallot, garlic, and oregano.
6
Arrange the fillets skinned sides down in a baking dish large enough to hold the fish fillets in 1 flat layer.
7
Season well with salt and pepper.
8
Spoon a small amount of the vinegar and oil mixture over each fillet and drizzle the rest around the bottom of the dish.
9
Cover with foil, and bake until opaque throughout and firm to the touch, 25 to 30 minutes.
10
Transfer to warm serving plates and spoon on any juices in the bottom of the baking dish.
11
Serve warm.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup sherry vinegar, 2 teaspoons anchovy paste or 2 anchovy fillets, minced, Kosher salt and freshly ground black pepper, 1/2 cup extra-virgin olive oil, and more.

Yes, Baked Cod with Sherry Vinaigrette, Olives, and Capers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Cod with Sherry Vinaigrette, Olives, and Capers

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