Red Cod With Tomatoes, Capers, Olives and Cannellini
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 8 ounces cod fish fillets (red cod is excellent)
- 14 ounces diced tomatoes, drained
- 1⁄2 onion, thinly sliced
- 2 teaspoons capers
- 12 kalamata olives, pitted and quartered
- 1 garlic clove, minced
- 7 ounces cannellini beans, rinsed and drained (half of a 14-oz. can)
- 1⁄2 teaspoon kosher salt, to taste
- 1⁄4 teaspoon black pepper, to taste
- 1 tablespoon extra virgin olive oil, divided
directions
- Spread half a tablespoon of olive oil on the bottom of a baking pan.
- Arrange cod fillets in pan evenly. Sprinkle with salt and pepper.
- Layer onion and tomatoes over fish.
- Distribute garlic, capers, olives and beans over the tomatoes.
- Drizzle remaining half tablespoon of olive oil over the top.
- Bake in 350 oven for 30 minutes.
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