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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.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 230
Ingredients Equipment Method Notes

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

Equipment

  • Large skillet with lid
  • Chef’s knife
  • Cutting board
  • Measuring spoons
  • Spoon or spatula

Method
 

  1. 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.
  2. Add rosé wine and simmer for 2 minutes to reduce slightly.
  3. Stir in tomatoes, olives, and 1/4 tsp each of salt and pepper.
  4. 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.
  5. 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.