Food Recipes Baked Cod With Tomatoes, Olives, and Capers 4.5 (57) 1 Review Think you can't entertain with fish? With its bold flavorful base, this baked cod is a dish even seafood skeptics will love. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on August 17, 2022 Rate PRINT Share Hands On Time: 15 mins Total Time: 1 hr 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. Ingredients 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 Directions 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. 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. Alison Miksch Rate It Print