The cod with olives and capers is a simple and tasty fish main course. It’s quick to prepare and perfect at any time. Tender fresh cod fillet baked with a seasoning of onion, green olives (or black if you prefer), pickled capers, flavored with fresh thyme and oregano and lemon zest. Excellent served simply as it is, with soft or grilled polenta or with a side of boiled potatoes in a salad.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 1 Person
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz cod fillet
- 3/4 oz green olives in brine (pitted)
- 1 golden onion
- 1 lemon
- 1/4 cup white wine
- as needed pickled capers
- as needed extra virgin olive oil
- as needed oregano
- as needed thyme
- as needed black pepper
Tools
- Kitchen Scale
- Cutting Board
- Knife
- Grater
- Pan
- Baking Dish
- Spoon
- Wooden Spoon
Steps
To prepare the cod with olives and capers…
Take the golden onion, peel it, cut it in half, and then into slices that are not too thin.
Place the onion in a pan with the hot extra virgin olive oil and let it soften over medium heat, stirring it with a wooden spoon and adding a little water to soften it.
While the onion is cooking, cut the already pitted green olives in half or into rounds and add them to the pan.
Then also add the well-drained pickled capers and deglaze with white wine when the onion is soft and dry. Let it cook for a few more minutes until the wine has evaporated.
Finally, take the already cleaned cod fillet, place it in a baking dish greased with extra virgin olive oil, and pour the freshly cooked onions with olives and capers around it.
Season with black pepper, oregano, and thyme, then bake the cod in a preheated oven at 356°F (180°C) and cook it for 10/15 minutes in fan mode.
When cooked, serve the cod with olives and capers hot with a grating of lemon zest.
Variation
You can replace the fresh cod fillet with the frozen one after thawing. For the recipe, I used fresh thyme and oregano, but you can also use dried ones.
Note
No salt was added to the recipe, as this type of fish is already savory.
