Five-Ingredient Fish Dinner: Baked Cod With Tomatoes, Olives & Capers

This might be the thing I make, other than my morning cuppa, that requires the least amount of effort to prepare. Hell, it might even require less thought than my daily coffee. I found the inspiration for this dish at a local Italian restaurant near my parent’s house, where they prepare broiled cod over a bed of stewed tomatoes, olives and seasonings. I have no doubt that they marinate their tomatoes for hours, if not longer, to get them absolutely perfect, but I’ve managed to craft a recipe that not only tastes pretty friggin’ similar to the dish at the restaurant, but takes all of 25 minutes to prepare and eat, thanks to plenty of help from the grocery store.

This recipe is more art then science: if you’re not an olive or caper lover (two of my all-time faves), you can leave ’em out, this dish would be plenty delicious with the tomatoes, alone. As for spice, I always add a ton of crushed red pepper, but if you’re not into hot stuff, leave that out, too. The cod is your canvas (pretty sure someone famous said that). Here’s how I make mine.



Approx. 1 lb fresh cod
1 14.5 oz can Italian-style stewed tomatoes
1 small can sliced black olives
2 tbsp non-pareil capers
Salt, pepper, Italian seasoning and crushed red pepper, to taste

*Aluminum foil


Preheat the oven to 350 degrees.

Place the cod on a sheet of aluminum foil and top with the tomatoes, in their juice, and the olives and capers, if desired. Sprinkle with salt, pepper, Italian seasoning and crushed red pepper.

Bake at 350 degrees for 15 minutes, and then broil for 6-8 minutes more.

Remove fish carefully from foil packets and drizzle remaining juices over the top. Enjoy!


Yield: 2 servings (approx. 1 pound of fish)
Serving Size: 1 serving (approx. one-half pound of fish)
Calories: Approx. 290 calories per serving
Dietary Info: Gluten Free. Dairy Free.


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