Tomato-Poached Cod with Olives and Capers


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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4 serving(s)

Total Time:
20 mins


  • 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


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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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 

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