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cod with tomatoes, olives, and capers

(1 rating)
Recipe by
Lucy Selvaggio-Diaz
Brentwood, NY

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 rating)
yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For cod with tomatoes, olives, and capers

  • 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

How To Make cod with tomatoes, olives, and capers

  • 1
    In 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.
  • 2
    Season 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.
  • 3
    Garnish fish with the remaining parsley and serve.

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