Cod with Tomatoes, Olives, and Capers

Lucy Selvaggio-Diaz


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.

★★★★★ 1 vote
10 Min
30 Min
Stove Top


1 Tbsp
olive oil
2 clove
garlic, minced
1/2 c
chopped red onion
3/4 tsp
fresh chopped oregano or 1/4 teaspoon dried oregano
3/4 tsp
fresh chopped thyme or 1/4 teaspoon dried thyme
2 lb
plum tomatoes, coarsely chopped
1/4 c
chopped and pitted kalamata olives
1 Tbsp
capers, drained
1/2 c
chopped fresh parsley, divided
1 1/2 lb
cod fish fillets
1/2 tsp


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.
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.
3Garnish fish with the remaining parsley and serve.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Other Tag: Healthy