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This is the perfect dish for sneaking in those omega 3s and protein while having a light meal that will taste delicious! Ling cod has a mild but sweet flavor, buttery texture and firmness similar to halibut that compliments the flavors of the olives, who are the star of this meal!
Castelvetrano Olives also known as Nocellara del Belice, are olives from the Valle de Belice region of Sicily. They are beloved by many for their crisp but, denseness and sweet buttery flavor. They are essentially the ling cod of the olive world, which may be why they work so well together to create this mouth watering dish!
Baked Ling Cod with Olives and Green Beans
This lingcod recipe comes together quickly and all in one baking dish. Castelvetrano
olives have a mild and sweet buttery flavor that complements the tender lingcod and
tangy lemon well. Serve this dish along with roasted or steamed potatoes or steamed
rice for a satisfying spring or summer meal that the whole family will enjoy.
Servings: 4
Keywords: olives
- Prep Time: 0 mins
- Cook Time: 0 mins
- Total Time: 0 mins
Ingredients
- 4 Portions Wild for Salmon Ling Cod
- 2 Lemons
- 1 lb Fresh Green Beans, ends trimmed
- 1 Cup Castelvetrano Olives, halved
- 1 Shallot, very thinly sliced
- ½ Cup Olive Oil
- 2 Tbs Parsley, minced
- 1 ¼ Tsp Kosher Salt
- ¼ Tsp Red Pepper Flakes
- ¼ Tsp Freshly Ground Black Pepper
Instructions
- Preheat the oven to 400 degrees F. Remove the lingcod from the packaging andpat it dry with paper towels. Set aside.
- Slice one lemon into 1⁄4 inch slices and place in the bottom of a large baking dish. Slice the other lemon into wedges and set aside.
- Add the green beans, olives, shallot, and lingcod to a baking dish in an evenlayer.
- In a small bowl whisk together the olive oil, parsley, salt, red pepper flakes, andblack pepper and pour evenly over the fish and vegetables. Give everything agentle toss until thoroughly coated. Re-arrange the fish so it sits on top of thevegetables.
- Bake for 15-20 minutes until the fish is cooked through and the green beans aretender-crisp. Spoon the pan sauce over the top of each portion of fish and serveimmediately with the additional lemon wedges.
- Enjoy!
AUTHOR PROFILE
Marisa Dooley of Lemon Thyme Kitchen is a freelance recipe developer and food photographer with a Master’s degree in Nutrition. She was raised on her family’s farm in Northwest Washington and her appreciation for good food developed at a very early age. She is passionate about creating recipes and beautiful imagery that highlight high-quality seasonal ingredients. Marisa loves all types of seafood, but her favorites are salmon and scallops!
2 comments
Hi Robin! We are so glad you to hear you like this recipe (just looking at it makes us hungry)! You’ll have to let us know how it turns out. We are so lucky for our community of local customers! Thank you!
My husband and I can’t wait to try this ling cog recipe. We are so fortunate to have you so close by.