Baked Fish with Olives and Ginger

by Susan Hanna

This recipe from NYT Cooking coats mild fish fillets with oil, lemon slices and ginger before
baking them with olives and capers. Toss the oil, olives, capers and lemon slices together on a baking sheet. Coat the fish in the oil and place on the baking sheet. Rub the fish with grated ginger and sprinkle with pepper and cayenne. Cover with foil and bake until the fish is just cooked through. Uncover, squeeze lemon juice over and spoon the olive and oil mixture over the fish before serving. Cook’s note: I omitted the lemon and parsley

Serves 4.

Avoiding Additives and Preservatives

I used President’s Choice garlic-stuffed olives and Unico capers; both are free of additives.
Check the dried spices to make sure they don’t contain colour or anti-caking agents. For more recipes using all-natural ingredients, visit Eye For a Recipe.

Ingredients:

• ½ cup (125 ml) olive oil
• 1 cup (250 ml) pitted green olives, roughly chopped1 tablespoon (15 ml) drained capers
• 1 lemon, halved, ½ thinly sliced
• 4 (6-ounce/170-g) skinless mild white fish fillets (such as cod, hake or halibut), each about 1- inch (2.54-cm) thick
• Salt and black pepper
• 1 (½ inch/1.25 cm) piece fresh (unpeeled) ginger, finely grated
• ¼ teaspoon (1.25 ml) crushed red pepper
• 2 packed tablespoons (30 ml) torn or chopped fresh parsley or cilantro leaves and tender stems

Preparation:

1. Heat the oven to 400 degrees F (204 C). On a rimmed sheet pan or baking dish, combine the olive oil, olives, capers and lemon slices. Turn the fish fillets in the oil to coat, then arrange them skinned side down.
2. Season the exposed parts with salt, then the grated ginger, rubbing itin. Top each fillet with a grind or two of black pepper and the crushed red pepper.
3. Cover with foil and bake until the centre of each fish fillet is opaque and the fish flakes easily with a fork, about 20 minutes (thinner fillets will cook more quickly).
4. Carefully remove the foil, then squeeze the remaining lemon half over everything. Spoon the olive and olive oil mixture over the fish. Garnish with the parsley and serve.

From NYT Cooking