cod with tomatoes, olives, and capers
(1 rating)
This is adapted from my local newspaper. Any mild white fish will work here. This dish is easy to prepare. Kalamata olives are the black Greek olives, but you can substitute nearly any olive you prefer.
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For cod with tomatoes, olives, and capers
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1 Tbspolive oil
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2 clovegarlic, minced
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1/2 cchopped red onion
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3/4 tspfresh chopped oregano or 1/4 teaspoon dried oregano
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3/4 tspfresh chopped thyme or 1/4 teaspoon dried thyme
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2 lbplum tomatoes, coarsely chopped
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1/4 cchopped and pitted kalamata olives
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1 Tbspcapers, drained
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1/2 cchopped fresh parsley, divided
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1 1/2 lbcod fish fillets
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1/2 tspsalt
How To Make cod with tomatoes, olives, and capers
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1In a deep-sided skillet or Dutch oven, heat oil over medium heat. Saute onions, stirring occasionally, until they being to soften, about 3 minutes. Stir in oregano, thyme, tomatoes, olives, capers and half the parsley. Simmer until tomatoes break down and you are left with a chunky sauce 10 to 15 minutes.
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2Season fish with salt on both sides. Push the sauce to one side so that you have a thin layer of sauce on the other. Lay your fish over the thin sauce side and then cover the fish with all the sauce. Place the cover over the pan and simmer until the fish flakes easily with a fork and is opaque, about 10 minutes.
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3Garnish fish with the remaining parsley and serve.
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