Baked Cod with Olives

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
240
protein 
25 g
sodium 
768 mg
carbohydrates 
21 g
fat 
7 g
fiber  
3 g
cholesterol 
57 mg
Servings 
4
Ingredients 

Olive mix
1 cup halved cherry tomatoes
½ cup diced fennel
¼ cup chopped kalamata olives
2 Tbsp fresh lemon juice
1 tsp grated lemon rind
½ tsp sea salt
¼ tsp freshly ground black pepper

4 4-oz cod fillets
8 tsp duck prosciutto
2 tsp minced garlic
¼ tsp sea salt
¼ tsp freshly ground black pepper
Olive oil spray
2 cups Roasted Yukon Gold Potatoes

Instructions 
  1. Preheat oven to 375F.
  2. Combine ingredients for olive mix in a medium bowl and set aside.
  3. Coat a baking pan with olive oil spray. Place 4 (½ cup) portions of olive mix on the pan, 1 portion for each piece of fish. Place fish fillets atop each portion of olive mix.
  4. Lightly spray fish with olive oil. Spread ½ teaspoon garlic on each fish fillet. Top with 2 teaspoons duck prosciutto and dust with salt and pepper. 
  5. Bake fish for 8 to 10 minutes, or until cooked through. Serve each fillet with 3 ounces olive mix.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.