Roasted Cod With Burst Tomatoes and Olives

In this effortless one-skillet meal, cod fillets are simply pan-roasted and basted in butter, then gently finished in a moderate oven to ensure tender, flaky fish. Accompanied by a bright, lemony sauce with sweet cherry tomatoes, briny olives, tangy capers, and fragrant dill.

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 pieces cod fillets 6-ounce, skinless, center-cut
• 0 salt to taste
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 3 tablespoons unsalted butter
• 8 ounces cherry tomatoes halved
• 0.33 cup green olives pitted and chopped
• 1 tablespoon capers chopped
• 1 tablespoon lemon juice
• 2 tablespoons dill chopped
• 0 black pepper to taste
• 0 crusty bread for serving
• 0 cooked rice for serving
• 0 grains such as quinoa or farro, for serving

Instructions

1. Heat oven to 375 degrees Fahrenheit. Season the cod fillets with salt.
2. In a 12-inch, oven-safe, nonstick skillet, heat olive oil with 1 tablespoon of butter over medium-high heat.
3. Add the cod to the skillet. Baste the tops with the butter mixture. Transfer to the oven and roast until flaky and cooked through, 12 to 14 minutes.
4. Transfer fish to 4 serving plates.
5. In the same skillet, add the remaining 3 tablespoons of butter. Stir over medium heat until melted and light golden, about 2 minutes.
6. Add cherry tomatoes to the skillet, stirring occasionally, until they just start to soften and release juices, about 2 minutes.
7. Stir in chopped green olives, capers, lemon juice, and dill. Season the sauce with salt and pepper to taste.
8. Spoon some of the pan sauce over each piece of fish and serve warm with crusty bread, rice, or grains on the side.