INGREDIENTS:
2 T unsalted butter, melted
2 4-6 oz cod fillet
Salt and freshly ground black pepper
2 C zucchini, julienned
½ basket grape tomatoes, halved
2 T oil-cured black olives, chopped (Kalamata or other olives may be used)
1 ½ t capers, chopped
¼ C dill, parsley, and chives, chopped
½ lemon, zested
2 T feta cheese, crumble
METHOD:
Preheat the oven to 375 degrees. Brush ovenproof baking dish with melted butter, reserving extra. Season the fish lightly with salt and pepper.
Combine zucchini, tomatoes, olives, and capers with 2 T of minced fresh herbs and the remaining butter. Season with salt and pepper. Place vegetable mixture in prepared baking dish and make a nest or indentation for each piece of fish. (For a more elegant presentation you can use individual gratin dishes.)
Place seasoned fish in the center of each nest. Drizzle white wine over vegetables and fish. Toss remaining herbs with breadcrumbs, lemon zest and crumbled feta cheese. Pat bread crumb mixture on top of fish to form a crust when the fish is cooked. Bake for 13-16 minutes or until fish is opaque throughout. Remove fish from oven and Increase oven temperature to broil. Place fish briefly under broiler to brown the crumbs.
Serves 2
