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September 24, 2013

Roasted Cod with Stone Fruit Salad

A simple ingredients list makes this recipe easy to shop for and prepare. Delicious seafood dish in a few easy steps!
Roasted Cod with Stone Fruit Salad

2 pounds cod fillets, each about 3/4 to 1 inch thick, cut into 4 equal pieces
medium nectarines, pitted and cut into 1/4-inch slices
1 cup pitted, halved green olives
1/2 cup halved, thinly sliced red onion
2 Tablespoons
chopped parsley

Preheat the oven to 450°. Place cod in a baking dish; drizzle with 1 Tablespoon olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast 3/4-inch-thick pieces for 5 minutes, 1-inch-thick pieces for 8 minutes.

Meanwhile, combine nectarines, olives, onion, 1 Tablespoon parsley and 1 Tablespoon olive oil in a medium bowl. Spoon fruit mixture over cod and roast 5 minutes more, or until fruit is just warmed through and fish is opaque. Sprinkle with remaining parsley.

Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.


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