- 1 ½ pounds cod fillet
- 1 small red onion OR large shallot, sliced
- 3 cloves garlic crushed
- 1 pound cherry tomatoes halved
- ¼ cup sliced black olives
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- salt & pepper to taste
- ¼ cup white wine OR water
- 4 tablespoons butter chopped
- Cod: This recipe works well with any white fish that cooks in 15-20 minutes; thicker fillets are best.
- Tomatoes: Regular tomatoes can replace cherry tomatoes; remove some seeds and dice to avoid watery dish.
- Red onion: Omit if sensitive.
- Olives: Can be left out; capers or green olives are good alternatives.
- Butter: Adds richness and moisture but can be halved or skipped; brush fish with olive oil if omitted.
- White wine: Optional, water can be used instead.
- Tips: Lightly oil the baking dish to prevent sticking and place skin-side down if using skin-on fillets.
- Cook fish until internal temperature is 145°F or flesh is opaque and flakes easily.
