Baked Cod with Broccoli and Rice

This was from a recipe on the Real Simple website that I made to be eating healthy. I thought it was ok, but Blake did not like it. He thought it was boring and a little dry, which I agreed with. He would prefer me to make fish in a parchment bag or crusted, or just choose fattier fish that are tastier than cod. I had some leftover broccoli and a half an onion, so I cooked the onion down and then steamed the broccoli with it in some wine, and made some brown rice in the slow cooker to serve on the side.


Ingredients:
* 2 pieces Pacific cod or some other white fish fillets (such as halibut)
* 3/4 cup dry white wine (such as Sauvignon Blanc)
* 1/2 cup mixed olives
* zest from 1 lemon, cut into strips
* 1 tablespoon olive oil
* kosher salt and pepper
* 1/4 teaspoon red pepper flakes
* 1/4 cup fresh flat-leaf parsley, chopped

Directions

1. Heat oven to 400° F.
2. Place the fish in a small roasting pan. Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the red pepper.
3. Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Remove from oven and sprinkle with the parsley. Divide the fish among individual plates and spoon the olives and wine sauce over the top.