Rating: 4.5 stars
56 Ratings
  • 5 star values: 42
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
  • 56 Ratings

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.

Dawn Perry

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Credit: Alison Miksch

Recipe Summary

hands-on:
15 mins
total:
1 hr 5 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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