Best 3 Cod Capers Tomatoes And Olives Recipes

**Discover a Culinary Symphony of Cod, Capers, Tomatoes, and Olives: A Journey Through Mediterranean Flavors**

Prepare to tantalize your taste buds with a culinary journey to the sun-kissed shores of the Mediterranean. This article presents a delectable array of recipes that spotlight the harmonious blend of cod, capers, tomatoes, and olives – a quartet of ingredients that dance together to create a symphony of flavors. From the classic Cod with Capers and Tomatoes to the hearty Cod Puttanesca, each recipe promises a unique experience that captures the essence of Mediterranean cuisine. Whether you seek a light and refreshing lunch or a hearty and flavorful dinner, these recipes will transport you to the vibrant streets of coastal towns, where the aroma of fresh seafood mingles with the scent of herbs and spices.

Here are our top 3 tried and tested recipes!

COD WITH TOMATOES, OLIVES, AND CAPERS

Cod With Tomatoes, Olives, and Capers image

This is adapted from my local newspaper. Any mild white fish will work here. This dish is easy to prepare. Kalamata olives are the black Greek olives, but you can substitute nearly any olive you prefer.

Provided by threeovens

Categories Very Low Carbs

Time 40m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup red onion, chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 lbs plum tomatoes, coarsely chopped
1/4 cup kalamata olive, pitted and coarsely chopped
1 tablespoon capers, drained
1/2 cup parsley, chopped and divided
1 1/2 lbs cod fish fillets
1/2 teaspoon salt

Steps:

Heat oil in a Dutch oven or deep skillet over medium high heat. Add garlic and onion and saute, stirring until the onions begin to soften, about 3 minutes. Add oregano and thyme, stir. Add tomatoes, olive, capers and about half the parsley. Simmer until tomatoes cook down to a chunky sauce.
Sprinkle fish with salt on both sides. Push some of the sauce to one side of the pan and spread the rest thinly over the bottom of the pan. Place the fish on top of the sauce in the bottom of the pan and cover with the sauce that you previously pushed aside. Cover the pan and simmer over medium heat until the fish is opaque and flakes easily, about 10 minutes.
Sprinkle the remaining parsley over the fish and serve.

Nutrition Facts : Calories 234.4, Fat 6, SaturatedFat 0.9, Cholesterol 73.3, Sodium 536.3, Carbohydrate 12.6, Fiber 3.7, Sugar 6.9, Protein 33

COD WITH TOMATOES, OLIVES, AND CAPERS

Cod with Tomatoes, Olives, and Capers image

This is adapted from my local newspaper. Any mild white fish will work here. This dish is easy to prepare. Kalamata olives are the black Greek olives, but you can substitute nearly any olive you prefer.

Provided by Lucy Selvaggio-Diaz

Categories Fish

Time 40m

Number Of Ingredients 11

Ingredients

1 Tbsp olive oil
2 clove garlic, minced
1/2 c chopped red onion
3/4 tsp fresh chopped oregano or 1/4 teaspoon dried oregano
3/4 tsp fresh chopped thyme or 1/4 teaspoon dried thyme
2 lb plum tomatoes, coarsely chopped
1/4 c chopped and pitted kalamata olives
1 Tbsp capers, drained
1/2 c chopped fresh parsley, divided
1 1/2 lb cod fish fillets
1/2 tsp salt

Steps:

1. In a deep-sided skillet or Dutch oven, heat oil over medium heat. Saute onions, stirring occasionally, until they being to soften, about 3 minutes. Stir in oregano, thyme, tomatoes, olives, capers and half the parsley. Simmer until tomatoes break down and you are left with a chunky sauce 10 to 15 minutes.
2. Season fish with salt on both sides. Push the sauce to one side so that you have a thin layer of sauce on the other. Lay your fish over the thin sauce side and then cover the fish with all the sauce. Place the cover over the pan and simmer until the fish flakes easily with a fork and is opaque, about 10 minutes.
3. Garnish fish with the remaining parsley and serve.

COD, CAPERS, TOMATOES, AND OLIVES

COD, CAPERS, TOMATOES, AND OLIVES image

Categories Fish Roast

Yield 4

Number Of Ingredients 7

Ingredients

4-4-6 oz. cod fillets
1 cup grape tomatoes halved
1-1/2 tbl. drained capers
6-8 kalamata olives roughly chopped
1 large lemon juiced
1/2 cup fresh parsley, chopped
salt and pepper to taste

Steps:

Preheat oven to 400F. Line oven proof pan or cookie sheet with parchment paper. Pat fillets dry and place in pan. Mix remaining ingredients together and place on top of fillets. bake 10 minutes or until fish flakes easily optional: drizzle with a small amount of canola or olive oil

Tips:

To achieve the best flavor, use fresh, high-quality ingredients. Fresh cod, ripe tomatoes, briny olives, and flavorful capers will make all the difference.
Don't overcrowd the pan when searing the cod. Give each fillet enough space so that it can brown evenly and develop a crispy crust.
Be careful not to overcook the cod. It is a delicate fish that cooks quickly. Overcooked cod will be tough and dry.
Use a good quality olive oil. Extra virgin olive oil has a robust flavor that will complement the other ingredients in the dish.
Add the capers and olives towards the end of cooking so that they don't have a chance to overcook and become bitter.
Serve the cod immediately with your favorite sides. Roasted vegetables, mashed potatoes, or rice are all great options.

Conclusion:

Cod capers tomatoes and olives is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors and textures is sure to please everyone at the table. Give this recipe a try and let me know what you think!