Cod with Tomatoes and Capers

This cod with tomatoes and capers is such a simple dish, but it's beyond delicious. Perfect for a quick and easy weeknight dinner!

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Main Course

Cuisine: American, Italian

Servings:

Author: Chris Collins

Cost: £3.50 / $4

Equipment

Sharp Knife & Chopping Board
Paper Towels/Kitchen Roll (for patting cod dry)
Large Shallow Dish (for dredging cod)
Large Non-Stick Pan & Spatula/Turner
Wooden Spoon
Jug (for stock)

Ingredients

Cod

4x 120-150g/4-5oz boneless skinless Cod Fillets (see notes)
35g / 1/4 cup Plain Flour
1 tsp Salt
1/2 tsp Black Pepper
1 tbsp Extra Virgin Olive Oil
1 tbsp / 15g Unsalted Butter

Sauce

2 cloves of Garlic, finely diced
2 tbsp Capers, drained (keep 1 tsp brine)
1/2 small bunch of Fresh Parsley, large stalks & leaves separated and both finely diced (~15g/0.5oz)
60ml / 1/4 cup Dry White Wine
120ml / 1/2 cup Vegetable Stock
3 tbsp / 45g Unsalted Butter, diced into cubes (keep in fridge until needed)
250g / 9oz Baby Plum or Cherry Tomatoes, halved

Instructions

Pat the cod dry with kitchen roll/paper towels to remove excess moisture. In a large shallow dish, combine the flour, salt and pepper. One by one coat the cod fillets in the flour, shake off excess then place to one side. Keep the leftover flour.
Heat 1 tbsp oil and butter in a large non-stick pan over medium-high heat. Place the cod in and fry for 2-3 minutes on each side, or until light golden on the outside and just about opaque through the centre. Carefully remove the fillets and place them on a plate to one side. Timings will depend on the thickness of the fillets, but I recommend being cautious as the cod will carry on slightly as it rests and when added back to the pan.
Add the capers, garlic and finely diced parsley stalks to the leftover fat in the pan and fry for 10-20 seconds (careful the garlic doesn't burn). Pour in the wine & caper brine and rapidly simmer for 2 minutes until it almost completely evaporates and the pungent smell of alcohol disappears.
Lower the heat to medium and pour in the stock. Toss the remaining butter in the leftover flour, shake off excess, then whisk it into the stock until melted. Add the tomatoes, half of the finely diced parsley leaves and the resting juices from the cod. Stir and simmer for a couple of minutes until the sauce thickens and the tomatoes just begin to soften.
Check for seasoning and adjust if needed, then gently place the cod back in the pan. Spoon over the sauce, then serve up with extra parsley and enjoy!

Video

Notes

a) Cod - Timings will depend on the thickness of the fillets, so it's better to time it with your eyes. You'll want it very slightly underdone because it'll carry on cooking slightly as it rests and when it's added back into the pan. The end result should leave the cod opaque through the centre with the flesh nice and flaky. It can overcook quite quickly so just be vigilant.

b) Seasoning - I find that the capers/brine + the stock offers enough saltiness for this dish. You can however adjust it if you need to. If you're very sensitive to salt, you could also use low salt stock too, but just make sure the sauce is properly seasoned, otherwise it could turn out bland.

c) Serving - I love this with some warm crusty bread. You can serve with an extra veg (green beans or asparagus work well). If you want more of a carby dinner then rice or mash works great.

d) Inspiration - This recipe pulls on ingredients/techniques from my Garlic Butter Cod and Chicken Piccata, and is inspired by a recipe I spotted from Sip and Feast!

e) Calories - Whole recipe divided by 4 assuming half the flour is used.

Nutrition