1 pound fresh cod fish Juice form 1/2 lemon Kelp powder or raw sea salt, to taste Freshly gound black pepper, to taste 1/4 cup sliced Kalamata olives 1 sprig fresh rosemary, chopped, or 1 tablespoon crushed dried reosemary
Preheat oven to 350-degrees. Rinse fish and pat it try. Line a glass baking dish with parchment paper. Lay fish flat in the pan. Squeeze or pour lemon juice over fish, sprinkle with kelp and pepper to taste. Put sliced olived and chopped rosemary all over top of fish. Bake for 15-20 minutes or until fish flakes easily with a fork and no stretchy-type texture or pink color remains.