Baked Cod with Olives and Limes

Ingredients

• 0.3 cup capers drained
• 24 ounce filets 
• 2 teaspoons rosemary leaves fresh chopped
• 0.3 cup kalamata olives pitted chopped
• 12 slices lime thin
• 4 servings lime wedges for serving
• 0.3 cup olive oil 
• 4 servings salt and pepper black freshly ground

Equipment

• oven
• baking pan

Directions

1. Preheat the oven to 475 degrees F.
2. Put the cod in an ovenproof baking dish and season with salt and pepper, to taste. Top each fillet with 3 lime slices, the olives, capers and rosemary.
3. Drizzle with olive oil.
4. Bake until the fish is cooked through, about 10 minutes.
5. Remove the fish from the oven and serve with lime wedges.