Cod with Olives and Capers

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Canned olives are often more affordable and have a longer shelf life.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth can add flavor without the cost of wine.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Pickles can provide a similar tangy flavor at a lower cost.

cod

🥗Healthier: hake

💰Cheaper: pollock

Pollock is often less expensive while still maintaining a mild flavor.

Finely chop 1 small shallot as small as possible.

Peel and smash 3 garlic cloves with the side of a knife and set aside.

Rinse 20 grams (about 2 tablespoons) of capers under water and roughly chop them before setting aside.

Finely chop 8 grams (about 2 tablespoons) of fresh parsley leaves and set aside.

Remove pits from about 100 grams (1 cup) of Castelvetrano olives using a meat mallet or knife, then roughly chop them and set aside.

Blot 2 pieces of cod (about 200 grams each) dry with a paper towel and season both sides with salt and freshly cracked pepper.

Heat 2 tablespoons of olive oil in a stainless steel pan over medium to high heat until hot.

Gently add the cod to the pan away from you and press down with a spatula for a few seconds to get a nice sear. Do not touch the fish until it's time to flip.

Watch the sides of the fish as it cooks; when it turns opaque halfway up, carefully flip it. Cooking time will depend on the thickness of the fish and heat of the pan.

Add 4 tablespoons of butter to the pan and baste the fish with it as it finishes cooking.

Remove the fish from the pan and keep warm in an oven or return it to the pan later to warm up.

In the same pan, add the chopped shallots and garlic and sauté until tender, removing any fish flakes that may have fallen off if desired.

Deglaze the pan with 1/4 cup of white wine, scraping up the fond to incorporate the flavors into the sauce.

Add the capers, olives, and Calabrian chilies or dried chili flakes to the pan, seasoning with salt and freshly cracked pepper. Cook until the wine reduces and everything is soft.

Add the juice and zest of 1/2 lemon and the chopped parsley to the pan, mixing everything together.

Taste and adjust seasonings as necessary. You can warm the fish back up in the pan or plate it directly.

To serve, add sauce to the bottom of the plate, place the cod on top, and spoon more sauce over the fish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens