Anti Inflammatory Cod with Olives, Capers, and Tomatoes

Total time35 min

Prep time10 min

Cook time25 min

Anti Inflammatory Cod with Olives, Capers, and Tomatoes

Bright, briny, and deeply satisfying, this one-pan fish dish is the kind of weeknight dinner that feels far more impressive than the effort involved. Flaky cod fillets are gently poached in a savory broth built from cherry tomatoes, Castelvetrano or Kalamata olives, capers, and garlic — a lineup that reads like a Mediterranean pantry greatest hits. Extra virgin olive oil does double duty here, both building the base and finishing the dish with a silky richness that ties everything together. Each of those core ingredients carries genuine anti-inflammatory credentials, from the polyphenol-rich olive oil to the lycopene in the tomatoes, so this meal is working hard even when it tastes purely indulgent. A squeeze of fresh lemon juice and a handful of chopped parsley stirred in at the end keep the flavors lively and bright rather than heavy. The whole thing comes together in a single skillet and serves four, making it just as practical as it is nourishing. Spoon that gorgeous broth over each fillet at the table and you've got a dish that genuinely needs nothing else.

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Ingredients

4 servings

3 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
4 garlic cloves, thinly sliced
½ tsp red pepper flakes
1 pint (about 10 oz) cherry tomatoes, halved
½ cup pitted castelvetrano or kalamata olives, roughly chopped
2 tbsp capers, drained
¾ cup low-sodium chicken broth stock or fish stock
4 cod fillets (about 6 oz each), patted dry
½ tsp kosher salt
¼ tsp black pepper
¼ cup fresh flat-leaf parsley, roughly chopped
1 tbsp fresh lemon juice

For serving

lemon wedges, for serving (optional)

Instructions

1
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2 minutes. Watch closely — garlic can brown quickly.
2
Add the cherry tomatoes, olives, and capers to the skillet. Cook, stirring occasionally, until the tomatoes have softened and begun to release their juices, about 5 minutes.

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