Mediterranean Baked Cod
1/4 cup sherry vinegar
2 teaspoons anchovy paste
salt and black pepper
1 TB Signature Spices New England Seafood Seasoning
1/2 cup extra-virgin olive oil
3/4 cup pitted kalamata olives, finely chopped
1 TB capers, drained finely chopped
1 small shallot, minced
1 garlic clove, minced
1 tsp dried oregano
6 cod fillets, about 6 ounces each
Preheat the oven to 400 degrees F. Combine the vinegar and anchovy paste in a
small bowl and add salt and pepper, to taste. Whisk until well blended. Whisk in the
olive oil. Stir in the olives, capers, shallot, garlic, and oregano.
Arrange the fillets in a baking dish large enough to hold the fish fillets in 1 flat layer.
Season well with New England Seafood Seasoning, salt and pepper. Spoon a small
amount of the vinegar and oil mixture over each fillet and drizzle the rest around the
bottom of the dish. Cover with foil, and bake until opaque throughout and firm to the
touch, 25 to 30 minutes. Transfer to warm serving plates and spoon on any juices in
the bottom of the baking dish. Serve warm.
