Sadly there are fewer and fewer fish that are safe to eat because of the increase of contaminants in our oceans. According to the Environmental Defense Fund, Pacific and Atlantic Cod are  safe to eat once per week. Cod is a great source of protein,  B12 and Selenium.  Topping the cod with this olive mixture adds a nice flavor to the fish. Bon Appétit!

Chop up ¼ cup of green olives per cod fillet.

Add 1 tsp. of minced garlic for each ¼ cup of olives.

Spread on the cod and bake at 375 F until the cod flakes easily. Enjoy.