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Cod with Cherry Tomatoes, Olives and Capers

Cod with Cherry Tomatoes, Olives and Capers

By Rose HattabaughMarch 17, 2022

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

Pesce alla ghiotta, or “glutton-style fish,” is a southern Italian dish commonly made with firm, meaty swordfish. The sauce—a chunky, quick-cooked medley of tomatoes, anchovies, olives, capers and sometimes raisins and pine nuts—epitomizes the bold, sunny flavors of the Mediterranean. In our riff on pesce alla ghiotta, we use widely available cod fillets, and we dredge them in seasoned cornmeal before quickly sautéeing them in a hot skillet. This step gives the tender fish a bit of texture, develops flavor and creates a surface for the sauce to cling to. Offer warm, crusty bread on the side for scooping up the sauce.

Tip

Don’t worry if the fish is underdone after browning. The pieces will go back into the skillet for a few minutes of simmering in the sauce, which will complete their cooking.

Ingredients
  • ¼

    cup fine yellow cornmeal

  • Kosher salt and black pepper

  • 4

    6-ounce skinless cod fillets, each about 1 inch thick

  • 4

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1

    medium yellow onion, halved and thinly sliced

  • 3

    oil-packed anchovy fillets

  • 3

    medium garlic cloves, chopped

  • ¼ - ½

    teaspoon red pepper flakes

  • 1

    pint cherry or grape tomatoes, halved

  • ¼

    cup pitted green or black olives, chopped

  • 3

    tablespoons drained capers

  • ½

    cup chopped fresh basil or flat-leaf parsley

Step 1

In a wide, shallow dish (such as a pie plate), whisk together the cornmeal and ½ teaspoon each salt and black pepper. Coat the fish on all sides with the cornmeal mixture, then shake off the excess.

Step 2

In a 12-inch nonstick skillet over medium-high, heat 3 tablespoons oil until shimmering. Add the fish and cook, flipping the pieces once, until golden brown on both sides, 2 to 3 minutes per side. Transfer to a large plate.

Step 3

In the same skillet over medium, cook the remaining 1 tablespoon oil, the onion and anchovies, stirring occasionally and breaking up the anchovies, until the onion begins to brown, 4 to 5 minutes.

Add the garlic and pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, olives, capers and ½ cup water; bring to a simmer over medium-high. Reduce to medium and simmer, uncovered and stirring occasionally, until the tomatoes have softened and the mixture is lightly thickened, 4 to 5 minutes.

Off heat, taste and season with salt and pepper.

Step 4

Measure out 1 cup of the tomato mixture. Return the fish to the skillet and pour in the accumulated juices. Spoon the reserved tomato mixture onto the fillets. Cover and simmer over medium-low, until the fish flakes easily, 2 to 3 minutes.

Serve drizzled with additional oil and sprinkled with the basil.

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