Baked Cod with Tomato, Olive, and Caper Ragout
A heart-healthy and flavorful dish, Baked Cod with Tomato, Olive, and Caper Ragout combines succulent cod fillets with a zesty Mediterranean ragout. This recipe is perfect for a nutritious dinner that doesn't skimp on taste.
Equipment
- Skillet
- Baking dish
- Cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 4 cod fillets (6 ounces each, 170g each)
- 2 tbsp extra virgin olive oil (30ml)
- 1 cup cherry tomatoes halved (150g)
- 1/2 cup Kalamata olives pitted and sliced (75g)
- 3 tbsp capers drained (45ml)
- 2 garlic cloves minced
- 1/2 cup white wine (120ml)
- 1/4 cup fresh parsley chopped (15g)
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Season the cod fillets with salt and pepper and arrange them in a single layer in a baking dish.
- In a skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 1 minute.
- Add the cherry tomatoes and cook until they start to soften, around 3 minutes.
- Stir in the olives and capers, and cook for an additional 2 minutes.
- Pour in the white wine, bring the mixture to a simmer and allow it to reduce slightly, about 4 minutes.
- Spoon the tomato, olive, and caper ragout over the cod fillets in the baking dish.
- Bake in the preheated oven until the cod is cooked through and flakes easily with a fork, about 12-15 minutes.
- Garnish with fresh parsley and serve immediately with lemon wedges on the side.
Notes
For a non-alcoholic version, substitute chicken or vegetable broth for the white wine.
Ensure your cod fillets are patted dry before seasoning to enable a better crust to form during baking.
This dish pairs wonderfully with a side of quinoa or roasted vegetables for a complete meal.