Baked Cod With Tomatoes, Olives and Capers
Think you can’t entertain with fish? The trick is to make a bold flavorful base so that even those funny about fish will love it. This baked cod 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.