Olive Cod with Lemon

Prep time: 5 minutes | Cook time: 15 minutes | Serves 4
4 (6-ounce / 170-g) cod fillets
Kosher salt and freshly ground black pepper, to taste
12 thin lemon slices
¼ cup pitted, chopped kalamata olives
¼ cup capers, drained and chopped
2 teaspoons chopped fresh rosemary leaves
¼ cup olive oil

  1. Arrange the fish fillets in a single layer in the Dutch oven and season with
    salt and pepper. Top each piece of fish with 3 lemon slices and then scatter
    the olives, capers, and rosemary evenly over the top. Drizzle the olive oil
    evenly over all of the fish. Place the lid on the pot.
  2. Place the Dutch oven on a bed of 10 hot coals and then place 24 hot coals on
    the lid. Cook for about 15 minutes, until the fish is cooked through. Serve
    hot.