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Dinner recipe · from the recipe book

Skillet Cod with Tomatoes, Olives and Capers

Flaky cod simmered in a garlicky tomato sauce briny with olives and capers, brightened with lemon and parsley.

Skillet Cod with Tomatoes, Olives and Capers

Ingredients

  • 1½ lb720 gCod filletcut into 4 portions, patted dry
  • 2 tbsp27 gOlive oil
  • 1 medium110 gYellow onionfinely chopped
  • 4 cloves12 gGarlicthinly sliced
  • 1¾ lb800 gDiced tomatoes, canned
  • 14 large olives60 gBlack olives, cannedhalved
  • 2½ tbsp20 gCapers
  • 1 cup180 gWhite beans, canned, drained and rinsed
  • 4 cups loosely packed120 gBaby spinach
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ½ lemon, juiced24 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped
  • ½ tsp1 gBlack pepper
  • ⅛ tsp1 gSalt

Steps

  1. Season the cod with the salt and half the black pepper.
  2. Heat the olive oil in a large skillet over medium heat. Cook the onion for 4 minutes until soft, then add the garlic, oregano and red pepper flakes and cook 1 minute.
  3. Stir in the tomatoes, olives, capers and white beans. Simmer 5 minutes until slightly thickened.
  4. Stir in the spinach until wilted, then nestle the cod into the sauce. Cover and simmer gently 8 to 10 minutes, until the cod flakes easily and reaches 145°F (63°C).
  5. Drizzle with the lemon juice, sprinkle with the parsley and remaining pepper, and serve the cod with the sauce spooned over.

Contains: Fish.

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Saved in the Every Helping recipe book on October 19, 2026.

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