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Baked Cod with Anchovies and Lime

This is a light, healthful Mediterranean-inspired dish that is super-easy to make and can be on the table in 20 minutes—great for a weeknight dinner for two. If you have a crowd (or a big family like mine), go ahead and adjust the recipe accordingly. A note about anchovies, which I think get a bad rap: They are actually a wonderful way to add salt to a dish or sauce and are very popular in some Baja dishes (like the world-renowned Caesar Salad). Fresh anchovies have a gentler flavor than those packaged in a tin, but either will work here.

Recipe information

  • Yield

    serves 2

Ingredients

Two 6-ounce cod fillets, pinbones removed
Salt and freshly ground black pepper
6 very thin lime slices, plus lime wedges for serving
8 anchovy fillets, thinly sliced lengthwise
2 tablespoons chopped pitted kalamata olives
2 tablespoons minced drained capers
2 teaspoons chopped fresh rosemary
2 tablespoons olive oil

Preparation

  1. Step 1

    Preheat the oven to 425°F.

    Step 2

    Place the cod fillets in a glass baking dish and sprinkle with salt and pepper. Top each fillet with 3 lime slices and then with the anchovies, dividing them equally. Sprinkle the fillets with the olives, capers, and rosemary. Drizzle with the olive oil.

    Step 3

    Bake for 18 minutes, or until the fish is cooked through. Serve with lime wedges.

Fresh Mexico
TagsMexicanLatin AmericanMediterraneanCodFishSeafoodAnchovyLimeCitrusFruitOliveMainDinnerDairy FreeGluten FreeNut FreeWeeknight Meals30 Minutes or LessOven BakeCookbooks
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