Roast Lemon Cod with Anchovies
- Gluten free
- Lactose free
- Low calorie
- Low carb
You can cook any thick white-fleshed fish in this manner. The roasted lemons take on a golden hue and are extra juicy for squeezing over the fish before serving. Serve with Spinach with Pine Nuts or steamed greens, and a crusty rustic loaf of bread to soak up the juices.
Ingredients
- 8 anchovy fillets
- 6 sprigs fresh rosemary
- 2 small lemons, halved
- 1 lb (500 g) cod fillet
- Extra-virgin olive oil, salt and pepper
Preparation
Halve anchovies lengthwise; soak in cold water for 10 minutes. Drain and set aside.
Using mortar and pestle, bruise rosemary sprigs; add 1/4 cup (60 mL) oil. Gently smash rosemary in oil. Reserving rosemary, drizzle 2 tbsp (30 mL) of the oil into bottom of roasting pan; place lemons, cut side down, in pan. Bake in centre of 450°F (230°C) oven for 10 minutes. Remove from oven.
Meanwhile, rub remaining oil over fish. Turn lemons, cut side up; nestle fish in around them. Sprinkle with pinch each salt and pepper; drape anchovies and reserved rosemary over cod fillets.
Return pan to centre rack of oven; broil until lemons are browned and fish flakes easily when tested, about 10 minutes.
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