Roasted Cod With Burst Tomatoes and Olives
Published Sept. 12, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4(6-ounce) skinless, center-cut cod fillets (or hake, halibut or other mild white fish)
- Salt and pepper
- 1tablespoon extra-virgin olive oil
- 4tablespoons unsalted butter
- 8ounces cherry tomatoes, halved (1½ cups)
- ⅓cup pitted chopped green olives
- 1tablespoon chopped capers
- 1tablespoon lemon juice
- 2tablespoons chopped dill
- Crusty bread, cooked rice or grains (such as quinoa or farro), for serving
Nutritional analysis per serving (4 servings)
342 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 33 grams protein; 664 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Season fish with salt.
- Step 2
In a 12-inch, oven-safe, nonstick skillet, heat oil with 1 tablespoon of the butter over medium-high. When butter melts and foaming subsides, arrange fish in a single layer and baste the tops with the butter mixture. Transfer to the oven and roast until fish is flaky, opaque throughout and just cooked through, 12 to 14 minutes. Transfer fish to 4 serving plates.
- Step 3
Add the remaining 3 tablespoons butter to the skillet and stir over medium heat until melted and light golden, 2 minutes. Add tomatoes and cook, stirring occasionally, until they just start to soften and release juices, 2 minutes. Stir in olives, capers, lemon juice and dill; season with salt and pepper.
- Step 4
Spoon some of the pan sauce over each piece of fish. Serve warm with crusty bread, rice or grains on the side.
Private Notes
Comments
After the cod had been roasting for several minutes. I added three tablespoons of white wine. After the cod had been roasting for another five minutes, I added the tomatoes, capers, olives, lemon juice and 2 tablespoons of butter to the pan with the fish. I roasted it for another 5 minutes at which time the fish and vegetables were done. I placed the fish on plates and spooned the vegatables and sauce over it. I then sprinkled it with the dill. Delicious.
Delicious! I made two small adjustments - I roasted the tomatoes in the oven and I added a caramelized shallot for a little extra flavor.
I traded more dishes for having the fish and sauce ready at the same time. I pre-heated the oven, put a sheet-pan in to warm, then started the fish in the skillet. Instead of putting the skillet in the oven, I transferred the fish to the hot sheet-pan (and vegetables to roast at the other end) and cooked 13 minutes. Meanwhile, I made the sauce in the pan. Tomatoes took more than 2 minutes to cook. Sauce and fish were done at the same time. Delicious.
This is fantastic.
I also used @marge ‘s method and the fish came out beautifully. I added leek because I had it on hand and I think it worked really well. Next time I will skip the lemon juice - I don’t think the dish needs that much acid - and add parsley to the chopped dill.
It works to cook the tomatoes in the oven (if your stove top is occupied). I just left them in a bit longer without the extra butter and substituted fresh thyme for dill. This recipe makes me feel like a gourmet chef! So beautiful!
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