Paleo Cod with Olives, Capers, and Tomatoes
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil, divided
- 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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