Total Time
Prep 10 mins
Cook 40 mins

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Ingredients Nutrition


  1. Bring a large pot of salted water to a boil. Add in the rape. When the water comes back to a boil, drain the rape and set aside.
  2. In a small skillet, heat 3 tablespoons of the olive oil over medium heat. Add the garlic and hot pepper and cook until the garlic takes on color, about 3 minutes.
  3. In a large baking pan, dribble the remaining 2 tablespoons of olive oil. Add the drained rape, the olives, and the cooked garlic and olive oil.
  4. Place the rape in the oven and bake it for 10 minutes, until the rape is tender when pierced with a fork. (It's fine if the rape overcooks. The leaves will get a little crispy, but the taste will be sweeter.)
  5. Remove the rape from the oven and push aside the vegetable to make room for the codfish steaks.
  6. Nestle them into the pan, season to taste with the salt, and return the pan to the oven for another 10 to 15 minutes, until the fish is cooked.
  7. Garnish the fish with extra virgin olive oil and serve. Serves 4.

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