Food & Cooking Recipes Ingredients Seafood Recipes Baked Cod with Olives 3.3 (45) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 31, 2022 Rate PRINT Share Close Photo: Kirsten Strecker Prep Time: 15 mins Total Time: 35 mins Servings: 4 The olive topping on our baked cod was inspired by tapenade—it includes olives, anchovies, capers, olive oil, and lemon juice. Ingredients Unsalted butter, for baking dish ½ cup pitted brine-cured Kalamata olives, drained and chopped 2 teaspoons drained capers, rinsed and coarsely chopped 2 anchovy fillets, rinsed, drained, and coarsely chopped 1 garlic clove, minced 1 teaspoon fresh lemon juice, plus several thinly sliced lemon rounds, halved if large 3 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh oregano, plus small leaves for garnish 4 center-cut cod fillets (6 to 8 ounces and 1 inch thick each), skinned Coarse salt and freshly ground pepper Directions Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish; set aside. Stir together olives, capers, anchovies, garlic, lemon juice, oil, and oregano in a small bowl; set aside. Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. Top with lemon slices. Cover dish with foil. Bake until fish is firm, flaky, and cooked through, 15 to 17 minutes. Let rest 5 minutes before serving. Serve drizzled with juices from dish. Garnish with oregano leaves. Originally appeared: Martha Stewart Living, October 2005 Rate It PRINT