Prep to Table: 25 minutes

Delicate cod baked in a fragrant white wine and thyme bath with a selection of olives, topped with a preserved lemon, currant, caper and pine nut salsa, finished with fresh herbs and a drizzle of olive oil.

For Fish:

1 cod fillet, deboned, approx. 1 pound

1 cup dry white wine (may substitute with non-alcoholic or stock with a splash of vinegar)

1 cup assorted olives, pitted if desired (I chose Black Nicoise, Maddalena and Bravo olives from Pete’s Deli)

1 shallot, peeled and halved

1 clove garlic, peeled and halved

2 handfuls of thyme on stem

2 Belazu, Beldi Preserved lemons, halved

1 drizzle of Pete’s Extra Virgin Cold Pressed Olive Oil

Salt and Pepper to taste

Garnish:

Preserved Lemon and Pine Nut Salsa-recipe below

1 handful flat leaf parsley

Zest of 1 lemon

Pete’s Extra Virgin Cold Pressed Olive Oil for drizzling

Preserved Lemon and Pine Nut Salsa:

2 Belazu, Beldi Preserved lemons, rinsed and finely diced

1/4 cup pine nuts, toasted

1/4 cup dried currants

1/4 shallot, finely diced

2 tbsp. capers, drained and finely diced

1 tbsp. chopped, fresh tarragon

Pinch of black pepper

Combine all ingredients.

Preheat oven to 400′ F

Place fish in skillet or shallow baking dish, cover with wine, season with salt and pepper. Spread olives, shallots, garlic, thyme and preserved lemons out amongst pan.

Bake for approx. 15-20 minutes or until fish flakes easily and opaque. Remove from oven and garnish with parsley, salsa and fresh lemon zest. Serve Immediately.

Recipe created by Chef Dany Duguay