Cod in tomato & olive sauce
A tomato and olive sauce keeps mild cod moist as it cooks gently under a lid. Make the sauce first, then nestle in the fish without stirring it into pieces.
35 minutes, start to finishLet’s make it.
- 01
Step 1
Heat oil and soften onion for 5 minutes. Add garlic for 30 seconds, then tomatoes, olives, oregano and pepper. Simmer for 8 minutes.
- 02
Step 2
Lay cod in the sauce, spoon a little sauce over it and cover. Simmer gently for 8–12 minutes depending on thickness.
- 03
Step 3
Check the fish reaches 63°C / 145°F in the center. Sprinkle with parsley and serve with bread or potatoes cooked separately.
Make it your own.
- Use a wide pan so the fillets sit in one layer and cook evenly.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
