Nitrate & Nitrite Free One-Pan Cod with Tomatoes
Total time30 min
Prep time10 min
Cook time20 min
5.0(28)
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Learn more →Ingredients
4 servings
- 4 cod fillets (6 oz each), about 1 inch thick
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp olive oil, divided
- 1 small yellow onion, finely diced
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- ½ cup dry white wine
- 1 can (14 oz) diced tomatoes, with juices
- ⅓ cup pitted kalamata olives, halved
- 1 tsp fresh thyme leaves
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp capers, drained (optional)
For serving
- crusty bread or cooked rice, for serving (optional)
Instructions
- 1
Pat the cod fillets dry with paper towels and season both sides with the salt and black pepper.
- 2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the cod and sear undisturbed for 2 minutes, until the underside is lightly golden. Transfer the fillets to a plate — they will finish cooking in the sauce.
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