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A staple of southern Italian coastal cooking, this dish simmers meaty cod fillets in a vibrant sauce of crushed tomatoes, capers, garlic, and dried chili for a bold yet simple weeknight dinner. Cod, known as merluzzo in Italian, pairs beautifully with the briny capers and the acidic tomatoes, which together balance the fish's mild sweetness. Oregano adds a distinctly Mediterranean herbal note, while fresh parsley brightens the finished dish. Served with crusty bread to mop up the sauce, it is a satisfying and nutritious meal rooted in cucina povera tradition.
Prep
10 min
Cook
25 min
Total
35 min
Servings
4 srv
Difficulty
Easy
Calories
220 kcal
For 4 serving(s)
Per serving
Warm the olive oil in a wide skillet over medium heat. Add the garlic cloves (lightly crushed) and the dried chili flakes, cooking gently for 1 minute until fragrant but not browned.
Add the crushed tomatoes, capers, and dried oregano to the pan. Season with salt and black pepper, stir to combine, and simmer uncovered for 10 minutes to develop the sauce.
Pat the cod fillets dry with paper towels and season lightly with salt. Nestle them into the tomato sauce in a single layer.
Cover the pan and cook over medium-low heat for 10-12 minutes, basting the fish occasionally with the sauce, until the cod flakes easily with a fork.
Scatter freshly chopped parsley over the top and serve directly from the pan with crusty bread or boiled potatoes.
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