Cod in a Tomato-Olive Sauce

This tomato sauce is meant to have a combination of Italian and Mediterranean flavors with oregano and olives.  Baking this light, white fish in this flavorful sauce is always a crowd-pleaser.

2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 cup dry white wine


2, 14-ounce cans fire-roasted diced tomatoes with garlic.
4, 6-ounce cod fillets
1/2 cup large green olives, quartered, pitted
1/2 cup capers, drained
3 teaspoons fresh oregano, chopped
4 cups fresh baby spinach
Pappardelle Pasta or steamed green beans
Salt and Pepper
Italian bread, sliced, toasted (optional) 
Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until translucent and beginning to brown, about 4 minutes.


Add white wine. Boil until reduced to 3/4 cup, about 3 minutes. Add tomatoes with juice; bring to boil.

Sprinkle fish with salt and pepper. Add fish to skillet atop tomato mixture.

Reduce heat to low, cover, and simmer until fish is cooked through, about 9 minutes.

Using slotted metal spatula, transfer fish to plate and tent with foil to keep warm.


While sauce is cooking, boil pasta according to the package and/or steam green beans.


Mix olives, capers, spinach, and 2 teaspoons oregano into sauce in skillet. Increase heat to high and boil until sauce is reduced and thickened, about 6 minutes.


Season with salt and pepper to taste.
Place cooked pasta or steamed green beans on plate, then 1 fish fillet on each of 4 plates.


Pour sauce over and around fish, sprinkle with remaining fresh oregano, and serve with warm toasted bread.


Original Recipe:

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