Baked Fish with Olives and Ginger
Recipe Date:
September 1, 2024
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1/2 cup olive oil
- 1 cup pitted green olives
- 1 tbsp dried capers
- 1 lemon, halved
- 4 skinless mild white fish filets, such as cod
- salt & black pepper
- 1 piece ginger, finely grated
- 1/4 tsp crushed red pepper
- 2 tbsps parsley or cilantro leaves
Directions
Tasting notes: This is a fun, bright fish dish which plays really well with the fruity elements of Pinot.
Serena's tips: For the pitted green olives if you can get Castelvetrano green olives, they are perfect in this dish!
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1025052-baked-fish-with-olives-and-ginger
Recipe courtesy of Yasmin Fahr for the New York Times. Photo courtesy of Matt Taylor-Gross for the New York Times.
