Roasted Cod with Capers & Spanish Olives
Food Wine Thyme
Food Wine Thyme
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  • 1 large cod filet (mine was 1¼ lbs), cut into large chunks 2 tbsp capers ¼ cup large pimento stuffed spanish olives, halved 1 small onion, sliced thin 2 garlic cloves, sliced thin 1 small tomato, chopped ⅓ cup white wine salt and pepper to taste red pepper flakes to taste 2 tbsp olive oil fresh parsley, chopped Instructions Preheat oven to 350 degrees On the bottom on a baking dish arrange onion and garlic slices. Top with capers, olives and tomato. Season with a little salt. Season cod generously with salt and pepper. Arrange on top on the capers and olives. Pour in white wine, add red pepper flakes, drizzle with olive oil and cover with foil. Bake for 25-30 min until the liquid is bubbling and the fish is cooked through. Serve sprinkled with fresh parsley and a chunk of bread. 3.2.2925



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