Cod with Lemon, Basil and Kalamata Olives



1 pound cod
basil olive oil
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
zest and slices of one lemon
9 basil leaves
1/2 cup pitted Kalamata olives, sliced
2 cloves garlic, sliced


  1. Pat cod dry with a paper towel and place on parchment paper on a sheet pan.
  2. Drizzle and brush olive oil over the fish.
  3. Sprinkle with kosher salt and red pepper flakes. Add lemon zest and sliced garlic. Top with lemon slices.
  4. Place in oven for 25-30 minutes.
  5. Serve over a bed of quinoa and top with olives and basil.


Until next time, Kris