Roasted Cod With Burst Tomatoes and Olives

By Kay Chun

Published September 11, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5(1,530)
Comments
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In this effortless one-skillet meal, cod fillets are simply pan-roasted — basted in butter on the stovetop  — then gently finished in a moderate oven to guarantee even cooking and tender, flaky fish. While the cod rests, the flavorful pan juices quickly turn into a bright, lemony sauce with sweet cherry tomatoes, briny olives, tangy capers and fragrant dill. The balance of buttery richness and bright acidity in the sauce complements the mild seafood, but this dish is versatile: Hake, halibut or some other similarly mellow white fish would also work nicely.

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Ingredients

Yield:4 servings

  • 4 (6-ounce) skinless, center-cut cod fillets (or hake, halibut or other mild white fish)

  • Salt and pepper

  • 1 tablespoon extra-virgin olive oil

  • 4 tablespoons unsalted butter

  • 8 ounces cherry tomatoes, halved (1 ½ cups)

  • ⅓ cup pitted chopped green olives

  • 1 tablespoon chopped capers

  • 1 tablespoon lemon juice

  • 2 tablespoons chopped dill

  • Crusty bread, cooked rice or grains (such as quinoa or farro), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

11 grams carbs; 104 milligrams cholesterol; 342 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 18 grams fat; 2 grams fiber; 664 milligrams sodium; 33 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 375 degrees. Season fish with salt.

  2. Step 2

    In a 12-inch, oven-safe, nonstick skillet, heat oil with 1 tablespoon of the butter over medium-high. When butter melts and foaming subsides, arrange fish in a single layer and baste the tops with the butter mixture. Transfer to the oven and roast until fish is flaky, opaque throughout and just cooked through, 12 to 14 minutes. Transfer fish to 4 serving plates.

  3. Step 3

    Add the remaining 3 tablespoons butter to the skillet and stir over medium heat until melted and light golden, 2 minutes. Add tomatoes and cook, stirring occasionally, until they just start to soften and release juices, 2 minutes. Stir in olives, capers, lemon juice and dill; season with salt and pepper.

  4. Step 4

    Spoon some of the pan sauce over each piece of fish. Serve warm with crusty bread, rice or grains on the side.

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Ratings

5 out of 5
1,530 user ratings
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Comments

Marge

After the cod had been roasting for several minutes. I added three tablespoons of white wine. After the cod had been roasting for another five minutes, I added the tomatoes, capers, olives, lemon juice and 2 tablespoons of butter to the pan with the fish. I roasted it for another 5 minutes at which time the fish and vegetables were done. I placed the fish on plates and spooned the vegatables and sauce over it. I then sprinkled it with the dill. Delicious.

Lena

Delicious! I made two small adjustments - I roasted the tomatoes in the oven and I added a caramelized shallot for a little extra flavor.

DC Lynne

I traded more dishes for having the fish and sauce ready at the same time. I pre-heated the oven, put a sheet-pan in to warm, then started the fish in the skillet. Instead of putting the skillet in the oven, I transferred the fish to the hot sheet-pan (and vegetables to roast at the other end) and cooked 13 minutes. Meanwhile, I made the sauce in the pan. Tomatoes took more than 2 minutes to cook. Sauce and fish were done at the same time. Delicious.

PeterM

7/24/2026. Followed the recipe with the following adjustments. I added chopped garlic and crushed red pepper just prior to the tomatoes and substituted chopped Italian Parsley for the dill (which my wife doesn't like). Served with fresh sliced olive rosemary bread and roasted broccoli. Excellent; great way to use frozen cod.

Steve

This is a good one. I've made it multiple times and have made some adaptations over time. I use olive oil instead of butter to reduce the saturated fat, add a couple of tbsp of passata or tomato sauce with the tomatoes, and I air fry the fish separately. I plate the fish on top of the tomato sauce with rice on the side. So good.

Melanie

It was very good. I will make it again. What I did with the cod is I put some Old Bay seasoning on both sides. This way it gave it a bit more flavor.

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