Roasted blackfish with olives and sage from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 300) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • westminstr on March 30, 2026

    I made this again (based on my pre ious positive note) using Black Sea bass and black olives. I didn’t like it as much, not sure if it has something to do with the different choice of fish & olives.

  • Laura on September 12, 2015

    Pg. 299. I made this with cod also. It was an interesting array of flavors, but I can't say I loved it. Normally, I like sage, but apparently not in this context. It was a little too 'perfumey.' The dish was very easy to prep and cook. Still, I don't think I'll make this again.

  • elisarose on December 02, 2012

    This is very good. I made it with cod because I couldn't find blackfish or the suggested substitutions.

  • westminstr on October 29, 2012

    Loved, loved, loved. Used bluefish instead of blackfish, green olives (added extra), and skipped the pepper. Truly delicious, the sage was the best part.

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