Dinner · Fish
Baked Cod with Tomatoes and Olives
Cod fillets baked in a garlicky tomato sauce with olives, capers and fresh basil.
⏱ 30 min (10 min prep, 20 min cooking)
🍽 Serves 4 · 1 fillet with sauce
quickfreezer friendlyleftovers
gluten freedairy free
ContainsFish. Check the labels on what you buy; brands differ.
Ingredients
Sauce
- 2 tbsp Olive oil
- ½ Yellow onion, chopped
- 3 clove Garlic, sliced
- 1 can Diced tomatoes
- ½ cup Sliced black olives, sliced
- 1 tbsp Capers, drained
- ½ tsp Dried oregano
- ¼ tsp Crushed red pepper flakes
Fish
- 4 fillet Cod fillets, about 6 ounces each
- ¼ tsp Table salt
- ¼ tsp Ground black pepper
- ¼ cup Fresh basil, torn leaves
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: oven-safe skillet or baking dish, instant-read thermometer.
- Heat the oven to 400°F.
- Heat the oil in an oven-safe skillet over medium heat. Cook the onion 4 minutes, then the garlic for 1 minute.
- Stir in the tomatoes, olives, capers, oregano and pepper flakes. Simmer 5 minutes.
- Season the cod with salt and pepper and nestle it into the sauce. Spoon some sauce over the top.
- Bake 12 to 15 minutes, until the fish reaches 145°F in the thickest part and flakes easily. Scatter basil over and serve.
🌡 Safe temperaturesFish 145°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadMake the sauce up to 3 days ahead; reheat it in the skillet before adding the fish.
❄️ FreezerFreeze the sauce alone for up to 3 months. Freeze raw fillets separately.
↺ LeftoversReheat gently to 165°F and serve over pasta or rice.
🧒 With kidsScrape off the olives and capers for a kid portion if they prefer it plain.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.