Cod baked over burst cherry tomatoes with olives, capers, and white wine — one pan, no technique anxiety, restaurant flavor.
What you need
Ingredients
Servings
2
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
3 steps
Method
1
Toss tomatoes, olives, capers, garlic, and oil in a baking dish; roast at 200°C until the tomatoes burst, 10 minutes.
10 min — timer available in cooking mode
2
Nestle the seasoned cod into the sauce, pour the wine around, and bake until the fish flakes at a nudge, 8–10 minutes.
9 min — timer available in cooking mode
Why this works
Cod is done at 55°C — opaque and just flaking. The residual sauce forgives a minute of doubt.
3
Finish with parsley, lemon, and a thread of raw olive oil. Bread is mandatory for the sauce.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
The rest of the bottle you opened for the pan — a crisp coastal white.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.