Cod With Tomatoes, Olives, and Capers

Total Time
40mins
Prep 10 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. Heat oil in a Dutch oven or deep skillet over medium high heat. Add garlic and onion and saute, stirring until the onions begin to soften, about 3 minutes. Add oregano and thyme, stir. Add tomatoes, olive, capers and about half the parsley. Simmer until tomatoes cook down to a chunky sauce.
  2. Sprinkle fish with salt on both sides. Push some of the sauce to one side of the pan and spread the rest thinly over the bottom of the pan. Place the fish on top of the sauce in the bottom of the pan and cover with the sauce that you previously pushed aside. Cover the pan and simmer over medium heat until the fish is opaque and flakes easily, about 10 minutes.
  3. Sprinkle the remaining parsley over the fish and serve.
Most Helpful

4 5

Very tasty fish! I like the method of cooking the fish in the sauce, it gave a very nice flavor as opposed to just topping the fish with the sauce. I also used two cans of diced tomatoes since I didn't have any fresh on hand. It was delicious, thanks!