Tomato-Poached Cod with Olives and Capers

Name: Tomato-Poached Cod with Olives and Capers
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. olive oil; 2 cloves garlic, thinly sliced; 1 tbsp. capers, rinsed; 1 strip lemon zest, thinly sliced; 3/4 c. dry rosé, preferably from Southern France or Italy; 1/2 lb. Campari tomatoes, quartered; 1/4 c. pitted kalamata olives, halved; 4 1/2 oz. to 6-oz skinless cod fillets; Kosher salt and pepper; Chopped parsley, for serving

Gluten-free dinner winner.

By Tina MartinezPublished: Apr 17, 2023

1 Rating

tomato poached cod with olives and capers in a black bowl

mike garten

Yields:

4 serving(s)

Total Time:

20 mins

Cal/Serv:

230

Jump to recipe

This light, one-skillet dish features flaky poached cod simmered with just a bit of rosé, which leaves you the rest of the bottle to drink with your meal—a 2-in-1 we can get behind.

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Ingredients

2 Tbsp.
olive oil
2
cloves garlic, thinly sliced
1 Tbsp.
capers, rinsed
1
strip lemon zest, thinly sliced
3/4 cup
dry rosé, preferably from Southern France or Italy
1/2 lb.
Campari tomatoes, quartered
1/4 cup
pitted kalamata olives, halved
4 1/2 oz.
to 6-oz skinless cod fillets
Kosher salt and pepper
Chopped parsley, for serving

Directions

1. Step 1Heat oil, garlic, capers, and lemon zest in large skillet on medium, stirring occasionally, until garlic is lightly golden brown, about 2 minutes.
2. Step 2Add wine and simmer 2 minutes. Stir in tomatoes, olives, and 1/4 teaspoon each salt and pepper. Nestle fish in tomatoes and simmer, covering skillet during last 3 minutes of cooking, until cooked and opaque throughout, 6 to 8 minutes. Sprinkle with parsley.

NUTRITIONAL INFORMATION (per serving): About 230 cal, 10 g fat (1.5 g sat), 29 g pro, 381 mg sodium, 5 g carb, 1 g fiber

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