Cod, Baked with Tomatoes & Capers

Baked Cod with Capers

This is an easy fish dish – just assemble and bake. Serve with Oven Fries for a ‘Fish & Chip’ dinner.


  • 12oz (350gr) cod, halibut, or other firm, white fish, cut into pieces if large
  • 2 tsp olive oil
  • 2 cups (15oz, 450gr) tomatoes, peeled, chopped, juices reserved for another use
  • 1/4 cup (4 tbs) dry-cured Greek olives
  • 2 tbs capers
  • 1 tsp lemon pepper seasoning
  • 1 tsp dill weed


  • Place fish on a baking sheet.
  • Brush / drizzle with olive oil
  • Sprinkle lemon pepper, dill weed on fish.
  • Combine tomatoes, olives, and capers. Spoon over fish.
  • Bake fish, 400F (200C) for 15 – 20 minutes, depending on thickness, until done. Fish is done when it starts to turn opaque and flakes with a fork.
  • Remove fish to plates or a platter and serve.


The juices from the tomatoes can be frozen and added to sauces. Green or Kalamata olives can be used instead of the Greek olives

Keywords: cod. baked cod, capers

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