This Tomato-Poached Cod is a light, Mediterranean-style meal that comes together in one pan. Delicate white fish is gently poached in a savory broth of tomatoes, capers, garlic, olives, and rosé wine, creating a dish that’s bright, briny, and comforting all at once. Serve with crusty bread or rice for a no-fuss dinner that tastes like vacation in a bowl.
Tomato-Poached Cod with Olives and Capers
Tomato-Poached Cod with Olives and Capers is a light, Mediterranean-inspired seafood dish that’s both elegant and simple. Cod fillets are gently poached in a fragrant mixture of rosé wine, tomatoes, garlic, capers, and lemon zest, creating a sauce that’s bright, briny, and herbaceous. Ready in just 20 minutes, it’s a weeknight winner and a dinner party gem alike.
Equipment
- Large skillet with lid
- Chef’s knife
- Cutting board
- Measuring spoons
- Spoon or spatula
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 skinless cod fillets 4.5 to 6 oz each
- Kosher salt and pepper
- Chopped parsley for serving
Instructions
- In a large skillet over medium heat, combine olive oil, garlic, capers, and lemon zest. Cook, stirring occasionally, until garlic is lightly golden, about 2 minutes.
- Add rosé wine and simmer for 2 minutes to reduce slightly.
- Stir in tomatoes, olives, and 1/4 tsp each of salt and pepper.
- Nestle the cod fillets into the tomato mixture and simmer gently, covering the skillet during the last 3 minutes of cooking. Cook until the fish is opaque and flakes easily, 6 to 8 minutes total.
- Sprinkle with chopped parsley and serve immediately with crusty bread or rice, if desired.
Notes
- Use skinless cod for best poaching results—alternatives like halibut or haddock work too.
- Choose a dry rosé for balance; white wine can also be used.
- Don’t overcook the cod—it’s done when opaque and flaky.
- To make it dairy-free and gluten-free, serve with rice or quinoa instead of bread.
- For added richness, swirl in a pat of butter at the end before serving.