Roasted Pacific Cod with Olives and Lemon

Ingredients

• 0.8 cup cooking wine dry white (such as Sauvignon Blanc)
• 2 pounds some other fish fillets white (such as halibut)
• 0.3 cup flat-leaf parsley fresh chopped
• 4 servings kosher salt and pepper 
• 1  lemon zest cut into strips
• 1 tablespoon olive oil 
• 0.5 cup olives mixed
• 0.3 teaspoon pepper flakes red

Equipment

• oven
• roasting pan

Directions

1. Heat oven to 400 F.
2. Place the fish in a small roasting pan.
3. 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.
4. Drizzle with the oil and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the red pepper. Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes.
5. Remove from oven and sprinkle with the parsley. Divide the fish among individual plates and spoon the olives and wine sauce over the top.