Roasted Cod With Burst Tomatoes and Olives
This Roasted Cod with Burst Tomatoes and Olives is a quick, healthy, and flavorful dish that's perfect for busy weeknights or special occasions.
Ingredients
Main Ingredients
- 4 pieces skinless, center-cut cod fillets (or hake, halibut, or other mild white fish) Each fillet should be approximately 6 ounces.
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons unsalted butter Divided: 1 tablespoon for cooking and 3 tablespoons for the pan sauce.
- 8 ounces cherry tomatoes, halved About 1 1/2 cups.
- 1/3 cup pitted chopped green olives
- 1 tablespoon chopped capers
- 1 tablespoon lemon juice
- 2 tablespoons chopped dill Fresh preferred.
Serving Suggestions
- as needed Crusty bread, cooked rice, or grains (such as quinoa or farro) For serving.
Instructions
Preparation
- Preheat your oven to 375 degrees Fahrenheit.
- Season the fish with salt and pepper to enhance its flavor.
Cooking
- In a 12-inch oven-safe nonstick skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
- Once the butter melts and stops foaming, place the fish in the skillet in a single layer and baste the tops with the butter mixture.
- Transfer the skillet to the oven and roast the fish until it is flaky and opaque throughout, about 12 to 14 minutes.
- Once done, move the fish to four serving plates.
- Add the remaining 3 tablespoons of butter to the skillet and stir over medium heat until melted and light golden, about 2 minutes.
- Add the halved cherry tomatoes to the skillet and cook, stirring occasionally, until softened and juices are released, about 2 minutes.
- Mix in the olives, capers, lemon juice, and dill. Season with salt and pepper to taste.
- Spoon the pan sauce over each piece of fish and serve warm.
Notes
For best results, ensure your fish is at room temperature before cooking. Use fresh herbs for a brighter flavor; parsley can be substituted for dill. This dish can be adapted by swapping olives or tomatoes for other favorites. Leftovers can be stored in an airtight container for up to two days.