Updated Mustard & Herb Coated Fish

You may remember this recipe from 2010, by way of my friend Marie at Proud Italian Cook.

Well, recently I have been seeing it again on instagram by some very popular recipe writers.
Hmmm.   I made that!

I used cod, but you can use halibut if you are flush this week.

The mustard coating is what makes this recipe delicious.  Don't skip it.

You can use any fresh herbs you like....here, I used lots of fresh dill and chives (scallions are fine too!).

My olives had pits in them, and that's ok.   They taste so good when roasted, just watch your teeth.

It's a no brainer and so delicious, you will make it often with whatever you have on hand.

Updated Mustard & Herb Coated Fish: (serves 2 people)

1 lb. piece of cod (or enough for 2 people)

1 tbsp of Dijon mustard

big handful of dill, scallions (parsley, basil, tarragon, whatever you like)

zest of a lemon (the same lemon, quartered)

handful of Castelvetrano olives (the yummy, meaty green ones from Italy)

1 tbsp kosher salt

olive oil

jar of artichoke hearts, drained

Make the herb oil:

Add the chopped herbs with lemon zest, kosher salt and enough olive oil (about 4 tbsp.) to a small bowl.

Scatter the olives and lemon quartered in a baking dish.  Add in the artichoke hearts.

Place the fish in the center of the dish, and spread the mustard over it.

Pour the olive oil herb mixture over the fish to coat.  

Roast in a 425F oven for 15-16 minutes.    

To serve:  Pour this delicious sauce and all the other goodness over rice or in this case, leftover cabbage and lentils.

Such an easy weeknight dinner.