Baked Cod With Tomatoes, Olives, and Capers


Think you can't entertain with fish? With its bold flavorful base, this baked cod is a dish even seafood skeptics will love.

Hands On Time:
15 mins
Total Time:
1 hrs 5 mins

This recipe packs big flavor using sweet-tart tomatoes, briny olives and salty capers. That mixture gets baked ahead of time so, when it's time to dine, simply nestle mild white fish filets—use as many filets as mouths you're feeding—into the base then bake until just cooked through. Serve with a side of fluffy couscous or steamed white rice. Psst: you can use this same technique with boneless-skinless chicken breasts or jumbo shrimp. Toss any leftovers with pasta for a new take on puttanesca.


  • 1 28-oz. can whole peeled tomatoes, crushed with your hands

  • 1 cup Castelvetrano olives, pitted and torn

  • 1 small yellow onion, sliced

  • ½ cup red wine

  • ¼ cup olive oil

  • 3 tablespoons capers

  • ½ teaspoon crushed red pepper

  • 1 ½ teaspoons kosher salt, divided

  • Freshly ground black pepper

  • 6 6-oz. cod fillets

  • Chopped fresh flat-leaf parsley, for serving


  1. Preheat oven to 425°F. Combine tomatoes, olives, onion, wine, oil, capers, crushed red pepper, 1 teaspoon salt, and several grinds of black pepper in a 3-quart baking dish; stir to combine. Roast until tomatoes have softened and mixture has thickened slightly, 35 to 40 minutes. Recipe can be made up to this point 1 day ahead.

  2. When ready to serve, heat oven to 425°F. Season fish with remaining ½ teaspoon salt and several grinds of black pepper. Nestle fish in tomato mixture and place in oven. Roast until fish is just cooked through, 10 to 15 minutes. Top with parsley.

This recipe for Baked Cod With Tomatoes, Olives and Capers is a dish even seafood skeptics will love.
Alison Miksch
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