Roasted Fish with Rosemary, Olives and Preserved Lemon

December 9, 2011 · 0 comments

As much as I love fresh fish, it’s very handy to keep frozen fish around for quick and easy meals. It’s the next best thing to fresh. On the night I made this dish, I hadn’t really made a plan as I usually do, and found myself poking around cabinets and in fridge and freezer drawers. I pulled the dish together in just minutes using the items I had on hand. The fresh rosemary is still growing abundantly on my back porch, though its friends thyme, sage, oregano and basil are long gone. The flavors in this dish are distinct, yet mild enough as not to raise a red flag for my unpredictable children. I used cod, but halibut would work nicely as well.

4 – 6 oz. fish fillets
Olive oil
Kosher salt
Freshly ground black pepper
1 clove garlic, thinly sliced
1 cup pitted green olives, halved lengthwise
1/4 preserved lemon, finely chopped
4 fresh rosemary sprigs, plus more for garnish
1/3 cup dry white wine

Preheat the oven to 450 degrees F.
Place the fish in a baking dish. Rub fish lightly with olive oil, then sprinkle with salt and pepper. Place the sliced garlic in the bottom of the dish. Spread the olives and preserved lemon evenly over the fish. Top with rosemary sprigs, then pour the white wine over the fish.
Bake for 15 – 20 minutes, depending on the thickness of the fillets. The fish should be just opaque. Do not overcook it or it will become rubbery and tasteless.
Serve fish with olives and preserved lemon. Top with pan juices and garnish with additional fresh rosemary.
Quick Tips
1. I served this over a bed of garlicky sauteed spinach. Pretty, healthy and delish.
2. The high oven temperature was perfect for roasting cubed sweet potatoes as well! I tossed the sweet potatoes in olive oil, salt, pepper and ground cinnamon. They were done at the same time as the fish. I love when that happens.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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