Sicilian-Style Baked Cod with Capers and Olives
15min
25min
4
290
Chef's Note
For the best flavor, look for the freshest cod possible - it should have a clean, ocean-like smell and firm flesh. If you can't find fresh cod, thawed frozen cod works well too, just be sure to thoroughly pat it dry before cooking to ensure proper browning.
Tags
Ingredients
1.5 lbs cod fillets
2 cups cherry tomatoes
1/3 cup kalamata olives
2 tbsp capers
3 cloves garlic
1 whole lemon
1/4 cup fresh basil
1 tbsp fresh oregano
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 medium zucchini
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Pat 1.5 lbs of cod fillets dry with paper towels and place them in a lightly oiled baking dish.
- 3
Mince 3 cloves of garlic and slice 2 medium zucchini into 1/4-inch thick rounds.
- 4
Halve 2 cups of cherry tomatoes and pit and roughly chop 1/3 cup of kalamata olives if they aren't already pitted.
- 5
In a bowl, combine the halved cherry tomatoes, chopped olives, 2 tbsp of capers, minced garlic, zest of 1 lemon, and 2 tbsp of olive oil.
- 6
Season the cod fillets with salt and black pepper, then squeeze half the lemon juice over them.
- 7
Spoon the tomato, olive, and caper mixture over and around the cod fillets.
- 8
In a separate bowl, toss the zucchini rounds with 1 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper.
- 9
Arrange the seasoned zucchini around the cod in the baking dish.
- 10
Bake in the preheated oven for 20-25 minutes, or until the cod flakes easily with a fork and the zucchini is tender.
- 11
While the dish is baking, chop 1/4 cup of fresh basil and 1 tbsp of fresh oregano.
- 12
Once done, remove from the oven and squeeze the remaining half lemon over the dish.
- 13
Sprinkle with the fresh herbs before serving.
Nutrition Information (per serving)
290
32g
8g
14g
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