Baked Cod with Tomato Sauce and Capers Recipe

Baked cod in tomato sauce with thyme, rosemary and lemon in a baking dish.

Baked Cod with Tomato Sauce and Capers Recipe

Cooking in just 30 minutes, this baked cod loin in tomato sauce with capers, rosemary and thyme is guaranteed to become a favourite mid-week dinner for fish lovers.

Course Main Course

Cuisine European

Keyword baked cod in tomato sauce, baked cod with tomatoes, baked fish in tomato sauce, cod in tomato sauce

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 375kcal

Author Brian Jones

Ingredients

2 Pieces Boneless Skinless Cod Loin 350g Total
1 Small-Medium Echalion or Banana Shallot 35g Shallot
2 Garlic Cloves
4 Anchovy Fillets
50 g Capers ¼ Cup
400 g Tinned Chopped Tomatoes 14oz
1 Pinch Sugar
2 tablespoon Olive Oil
½ teaspoon Salt (plus an extra pinch)
1 Pinch black Pepper
1 Sprig Fresh Rosemary
2 Sprigs Fresh Thyme
1 Lemon

Instructions

Place the cod on some kitchen paper whilst you prepare the rest of the ingredients to absorb any excess water.
Peel the shallot and dice it as finely as you can.
Bash the garlic cloves with the side of a knife and then dice them as finely as you can.
Strip the leaves from the rosemary and thyme and then chop them together.
Zest the lemon.
Roughly chop the capers.
Heat the olive oil in a 30cm or 12" frying pan over a medium heat, add the shallot and anchovy fillets, then cook for 3 minutes.
Add the garlic and cook for another minute then turn the heat up to very high.
Pour in the tin of tomatoes and add the capers, salt, half of the herbs and a pinch of sugar, then stir and cook for 5-8 minutes. You want to remove most of the water from the tomatoes to prevent the sauce from being too watery.
Transfer the tomato sauce to a baking dish (25x17x5cm or 10x7x2").
Add the pieces of cod to the sauce and drizzle the top of the fish with a little more olive oil.
Sprinkle the top of the fish with the lemon zest, the remaining herbs and a pinch of salt & black pepper.
Transfer to the oven and bake at 180°C or 350°F for 12-15 minutes. You are looking for an internal temperature of around 60°C or 140°F.

Nutrition