Baked Cod with Olives and Limes

• 4 (6-ounce) cod fillets, pin bones removed
• Salt and freshly ground black pepper
• 12 thin lime slices
• 1/4 cup pitted chopped kalamata olives
• 1/4 cup drained capers
• 2 teaspoons chopped fresh rosemary leaves
• 1/4 cup olive oil
• Lime wedges, for serving

1. Preheat the oven to 475 degrees F.
2. Put the cod in an ovenproof baking dish and season with salt and pepper, to taste.
3. Top each fillet with 3 lime slices, the olives, capers and rosemary.
4. Drizzle with olive oil.
5. Bake until the fish is cooked through, about 10 minutes.
6. Remove the fish from the oven and serve with lime wedges.

cod fillets, salt, lime slices, kalamata olives, capers, rosemary, olive oil, lime wedges

Taken from www.foodnetwork.com/recipes/marcela-valladolid/baked-cod-with-olives-and-limes-recipe.html (may not work)