This is a light, healthful Mediterranean-inspired dish that is super-easy to make and can be on the table in 20 minutes—great for a weeknight dinner for two. If you have a crowd (or a big family like mine), go ahead and adjust the recipe accordingly. A note about anchovies, which I think get a bad rap: They are actually a wonderful way to add salt to a dish or sauce and are very popular in some Baja dishes (like the world-renowned Caesar Salad). Fresh anchovies have a gentler flavor than those packaged in a tin, but either will work here.

　　

Ingredients

serves 2

　　Two 6-ounce cod fillets, pinbones removed

　　Salt and freshly ground black pepper

　　6 very thin lime slices, plus lime wedges for serving

　　8 anchovy fillets, thinly sliced lengthwise

　　2 tablespoons chopped pitted kalamata olives

　　2 tablespoons minced drained capers

　　2 teaspoons chopped fresh rosemary

　　2 tablespoons olive oil

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Place the cod fillets in a glass baking dish and sprinkle with salt and pepper. Top each fillet with 3 lime slices and then with the anchovies, dividing them equally. Sprinkle the fillets with the olives, capers, and rosemary. Drizzle with the olive oil.

　　

Step 3

Bake for 18 minutes, or until the fish is cooked through. Serve with lime wedges.

　　Fresh Mexico