1 ½ – 2 pounds cod, cut into 4 equal pieces.
¼ cup white wine
5 Tbsp. softened butter
½ tsp. dried basil
2 Tbsp. capers
2 Tbsp. sliced green olives
12 quartered cherry tomatoes
Preheat oven to 400º.
Pat 4 pieces of cod dry. Lightly oil a glass dish big enough for the fish to lay flat in the bottom of the dish. Zest the lemon and slice it into rounds, laying them in the bottom of the oiled baking dish. Pour white wine over the sliced lemons. Top with the pieces of cod.
In a small bowl, combine softened butter with dried basil, the lemon zest, capers, sliced olives, salt & pepper. Spread equally over top of the fish. Sprinkle on the quartered cherry tomatoes.
Bake in oven until opaque, about 13 minutes. Great with rice and a salad.