Cod with Tomatoes and Olives
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Cod with tomatoes is an easy recipe in which the cod is gently simmered in a rich tomato sauce with capers and olives. Serve up a delicious dinner in just 30 minutes!
Cod with tomatoes is one of my favorite easy fish dinners. Mild, flaky cod is gently poached right in a rich tomato sauce, and the two are a perfect match. The fish stays tender and delicate while soaking up all that bold, savory flavor.
A few simple ingredients make the sauce really shine. Buttery black olives add incredible depth, capers bring a salty punch, and a splash of red wine gives the sauce richness without overpowering it. A touch of smoked paprika ties everything together with subtle smokiness, making this dish feel special while still being wonderfully simple.
What to serve with this cod recipe
Since the cod is cooked in the most flavorful tomato sauce, you’ll want something to spoon it over.
- Pasta. I like spaghetti, but any kind will work well.
- Some steamed basmati or even cauliflower rice.
- Some crusty bread to mop up the sauce. Try my no yeast bread with herbs and cheese!
- And don’t forget a side of those tasty olives!
Storage and freezing
- Storage: This recipe will keep for 2 days in your fridge. Make sure to reheat it gently. You only want to warm the fish, not cook it further.
- Freezing: Cooked fish doesn’t freeze very well, as it tends to be tough and overcooked once reheated. But the sauce freezes very well! It will keep well for up to 3 months in your freezer. When you want to make this recipe, warm the sauce and add the cod to cook.
Cod with Tomatoes and Olives Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (finely minced)
- 3 cloves garlic (finely minced)
- ½ cup red wine
- 28 ounce can diced tomatoes
- 2 cups black olives (1 cup chopped, 1 cup whole)
- 2 tablespoons capers
- ½ teaspoon EACH: smoked paprika, salt, and pepper
- Optional: a pinch of chili flakes
- 1 ½ lb cod (cut into 4 pieces)
Instructions
- Heat the olive oil in a large pan with high sides over medium-high heat. Add the onion and garlic and cook until the onion is transparent, about 3 minutes.2 tablespoons olive oil, 1 medium onion, 3 cloves garlic
- Add the red wine and let it come to a boil. Add the tomatoes (juice and all), the 1 cup of chopped olives, capers, smoked paprika, sea salt, pepper, and, if using, the chili flakes. Bring the sauce to a boil, then reduce the heat and simmer, uncovered, for 10 minutes, or until the sauce begins to thicken.½ cup red wine, 28 ounce can diced tomatoes, 2 tablespoons capers, ½ teaspoon EACH: smoked paprika, salt, and pepper, Optional: a pinch of chili flakes
- Nestle the pieces of cod into the tomato sauce, cover the pot, and cook for 8 minutes, or until the cod is cooked through and flakes easily.1 ½ lb cod
- Serve with 1 cup of whole olives on top.
Nutrition
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This was wonderful. The tomato sauce with the olives complimented the white fish perfectly.