Roasted Cod with Capers, Olives and Tomatoes


  • 1 lb. cod fillets
  • 4 tsp. extra virgin olive oil, divided
  • pepper to taste
  • 1 Tbsp. red onion, finely chopped
  • 1 cup cherry tomatoes, quartered
  • Ad
  • 1/4 cup pitted green Greek olives, chopped
  • 1 Tbsp. non-pariel capers, chopped
  • 1/2 tsp. dried oregano
  • 1 tsp. red wine vinegar


Preheat oven to 450 degrees F and line a baking sheet with foil.

Rub cod with 2 teaspoons of the olive oil, sprinkle with pepper, place on baking sheet, and bake until the fish flakes easily with a fork, about 15 to 20 minutes.

Meanwhile, heat the remaining olive oil in a small skillet over medium heat; add the shallots and saute until just beginning to soften then add the tomatoes and cook, while stirring, until softened.

Add the olives and capers and cook, while stirring, to just heated, about 30 seconds, remove from heat, stir in oregano and vinegar, spoon over the cod and serve.

By Deeli from Richland, WA

May 6, 20110 found this helpful

The capers really make it.

ReplyWas this helpful?Helpful? Yes
May 7, 20110 found this helpful

Minus the capers and possibly the olives for me.

ReplyWas this helpful?Helpful? Yes

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