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–+ servings
Total Time :35 minutes
Servings: 4

INGREDIENTS
 

  • 16 ounces/460 grams cod fillets
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil

Tomato sauce:

  • 14 ounces/400 grams whole peeled tomatoes
  • 1 cup water or vegetable broth
  • 2 medium shallots, thinly sliced
  • 3 garlic cloves, crushed
  • ⅓ cup pitted kalamata olives
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • ½ teaspoon Italian seasoning
  • ¼ cup fresh basil and parsley, chopped

INSTRUCTIONS

  • Season the cod on both sides with salt, pepper, and Italian seasoning.
  • Heat olive oil in a wide skillet over medium heat. Add shallots and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Add tomatoes, water or broth, salt, pepper, red pepper flakes, and Italian seasoning. Bring to a simmer, cover, and cook over medium-low heat for 5 minutes.
  • Crush the tomatoes with a spoon to form a coarse sauce. Taste and adjust seasoning, then stir in olives.
  • Nestle the cod into the sauce in a single layer and spoon sauce over the top. Cover and simmer gently until the fish is opaque and flakes easily, 8 to 10 minutes.
  • Drizzle with olive oil and scatter with basil and parsley. Serve immediately.