There’s something magical about the smell of garlic and tomatoes simmering away in olive oil — it takes me straight back to my Nonna’s kitchen in Naples. This Italian cod with tomatoes and olives is one of those dishes that feels like home to me: simple ingredients, fresh flavors, and a meal that brings everyone to the table.
What I love about this recipe is how quickly it comes together. In less than 25 minutes, you can have a hearty, wholesome meal on the table that tastes like it took all afternoon. And yes, don’t skip the crusty bread — it’s perfect for soaking up every bit of those garlicky pan juices.
Why You’ll Love This Recipe
This isn’t just another fish recipe. It’s a family classic that’s been passed down, and it shows in every bite. The cod turns out flaky, tender, and perfectly moist as it braises gently in the garlicky tomato juices. The olives bring a salty pop that balances the sweetness of the tomatoes, and the fresh parsley keeps everything bright.
It’s also incredibly forgiving — perfect for weeknights when you want something that feels special but doesn’t require fussing over the stove.
Choosing the Right Fish
For the best results, go with thicker cod fillets. They hold up beautifully to the heat and give the tomatoes time to cook down. If cod isn’t available, haddock, pollock, or even halibut will work just as well.
If you’re starting with frozen fish, let it thaw in the fridge overnight. Before cooking, pat the fillets dry with a paper towel — that little step helps the fish sear gently instead of steaming.
Tomatoes That Make the Dish
You can use fresh tomatoes if you’ve got them, especially in the summer when they’re at their sweetest. Just core them, remove most of the seeds, and chop.
That said, canned whole tomatoes are my go-to for consistency and convenience. They break down beautifully and give you that rich, saucy base that pairs perfectly with the fish.
And if you have leftover canned tomatoes, toss them into some pasta or use them for a simple tomato sauce the next night.
Adding the Olive Touch
Olives are technically optional, but they add so much character to the dish. I love using black olives for their mild saltiness, but if you’re an olive enthusiast, green or Castelvetrano olives are fantastic here too.
When I was little, I’d always pick around the olives and give them to my dad — now, I can’t imagine the dish without them. Funny how tastes change, isn’t it?
How to Make Italian Cod with Tomatoes and Olives
Ingredients
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4 thick cod fillets (about 6–7 oz each)
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2 cups fresh or canned whole peeled tomatoes, chopped
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3 cloves garlic, thinly sliced
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1/3 cup olive oil
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1/4 cup black olives, pitted and halved
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2 tablespoons fresh parsley, chopped
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Salt and pepper, to taste
Steps
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Heat a tablespoon of olive oil in a large skillet over medium-high heat.
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Sauté the sliced garlic for about 30 seconds to 1 minute until fragrant but not browned.
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Add the cod fillets to the skillet. Top with the tomatoes, parsley, salt, and pepper. Pour the remaining olive oil over the fish.
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Bring everything to a gentle boil, then reduce to low heat. Cover and let the fish cook for about 10–12 minutes, or until it flakes easily with a fork.
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Add the olives during the last minute of cooking.
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Serve hot with plenty of crusty bread for dipping.
Tips for Success
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Don’t flip the fish — cod is delicate and can break apart. Just let it braise undisturbed.
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Use a pan with a lid — trapping the steam keeps the fish moist and tender.
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Make ahead — cook the dish up to two hours in advance and leave it uncovered on the stove. When you’re ready, gently reheat it; the flavors actually deepen as it sits.
Serving Suggestions
This dish is perfect with a loaf of crusty Italian bread, but it’s also lovely served over rice or pasta to soak up those flavorful juices.
Pair it with a crisp green salad or some Italian-style green beans for a complete meal. And if you enjoy wine with dinner, a chilled Pinot Grigio or Sauvignon Blanc complements the dish beautifully.
FAQs About Italian Cod with Tomatoes and Olives
Can I bake this instead of cooking it on the stove?
Yes, but it takes a bit longer. Roast the tomatoes first at 400°F for about 10 minutes, then add the fish and bake another 10–15 minutes until it flakes.
How do I know when the cod is cooked?
It should flake easily with a fork and look opaque throughout. Thick fillets usually take about 10–12 minutes on the stove.
Can I make this dish ahead of time?
Absolutely. Nonna always said the food should wait for you, not the other way around. Make it up to two hours ahead, then gently reheat before serving.
What other fish can I use?
Haddock, pollock, or halibut are great options. Just choose a firm white fish that holds up to braising.
What if I don’t like olives?
No problem. Leave them out or replace them with capers for a briny touch.
Italian Cod with Tomatoes
This Italian cod with tomatoes is a simple, rustic dish that’s full of fresh flavors.
Ingredients
- 1 ½ lbs fresh cod fillets (or another sturdy white fish like haddock, halibut, or pollock
- 4 medium vine tomatoes (or 4 whole canned peeled tomatoes)
- 3 large garlic cloves, thinly sliced
- ¼ tsp black pepper
- ¼ tsp salt (plus more to taste)
- 3 tbsp fresh parsley, chopped (divided)
- 1 oz sliced black olives, drained and patted dry (optional)
- ¼ cup + 1 tbsp olive oil
Instructions
- Rinse the cod under cold water, remove any bones, and pat dry with a paper towel. Chop the parsley and slice the garlic.
- If using fresh tomatoes, core and peel them (optional), then cut into wedges and remove seeds. For canned tomatoes, cut them up and drain excess juice.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the sliced garlic for about 2 minutes until fragrant.
- Add the cod fillets to the skillet. Top with tomatoes, 2 tablespoons of parsley, black pepper, and ¼ teaspoon salt. Drizzle ¼ cup olive oil over the top and bring the mixture to a gentle boil.
- Reduce heat to low, cover the skillet, and let the fish cook until it flakes easily with a fork, about 10–12 minutes depending on thickness. Avoid flipping the fish to keep it intact.
- If using olives, add them during the last minute of cooking.
- Turn off the heat and let the cod rest, covered, for a few minutes if desired. Garnish with the remaining parsley and adjust seasoning before serving.
Notes
- Fish substitutes: Haddock, halibut, or any firm white fish works beautifully in this dish.
- Tomatoes: Peeling fresh tomatoes keeps the sauce smooth, but canned peeled tomatoes are a quick and easy alternative.
- Storage: Refrigerate leftovers for up to 4 days. This dish isn’t recommended for freezing.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 392Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 180mgSodium 502mgCarbohydrates 6gFiber 2gSugar 3gProtein 67g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Italian cod with tomatoes and olives is proof that simple ingredients can create something truly special. It’s quick enough for a weeknight but feels like a Sunday supper — the kind of meal that fills your kitchen with comforting aromas and gathers everyone around the table.
And trust me, once you’ve had that first bite with a piece of crusty bread dipped in the garlicky tomato juices, you’ll understand why this recipe has been in my family for generations.
