Mediterranean Cod with Tomatoes, Capers and Artichoke Hearts

 

Mediterranean Cod with Tomatoes, Capers and Artichoke Hearts

Ingredients

For the Cod

4 cod fillets, about 5–6 ounces each

2 tablespoons extra-virgin olive oil

1 medium yellow onion, thinly sliced

¼ teaspoon crushed red pepper flakes, or to taste

3–4 garlic cloves, thinly sliced or minced

1½ cups grape tomatoes, halved

1 (14-ounce) can petite diced tomatoes, with juices

2 tablespoons capers, drained

1 (14-ounce) can artichoke hearts packed in water, drained and quartered

½ cup dry white wine

½ teaspoon dried oregano

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper

2 tablespoons fresh parsley, chopped, optional

Lemon wedges, for serving

For the Garlic Broccoli

1 large head broccoli, cut into florets

1½ tablespoons extra-virgin olive oil

2 garlic cloves, thinly sliced or minced

¼ teaspoon crushed red pepper flakes

Salt, to taste

Freshly ground black pepper, to taste

Instructions

Build the Tomato Sauce

Heat the olive oil in a large skillet or sauté pan over medium heat.

Add the sliced onion and crushed red pepper flakes. Cook for about 5–7 minutes, stirring occasionally, until the onion becomes soft and translucent.

Add the garlic and cook for another 30–60 seconds, just until fragrant.

Add the Fresh and Canned Tomatoes

Stir in the halved grape tomatoes.

Cook for about 3–4 minutes, until they begin to soften and release some of their juices.

Add the petite diced tomatoes with their liquid and stir well.

Add the Capers and Artichokes

Stir in the capers, drained artichoke hearts, black pepper, salt, oregano, and white wine.

Bring the sauce to a gentle simmer.

Reduce the heat to medium-low, cover partially, and cook for about 25–30 minutes, stirring occasionally.

The sauce should become slightly reduced, aromatic, and well blended.

Add the Cod

Pat the cod fillets dry with paper towels and season them lightly with salt and black pepper.

Nestle the cod into the tomato-artichoke sauce.

Spoon a little sauce over the top of each fillet.

Cover the pan and cook gently for about 8–10 minutes, depending on the thickness of the fish.

The cod is ready when it flakes easily with a fork and reaches about 145°F / 63°C in the center.

Avoid overcooking, since cod can become dry quickly.

Finish

Taste the sauce and adjust with additional salt, pepper, oregano, or red pepper flakes if needed.

Sprinkle with fresh parsley and serve with lemon wedges.

Garlic Broccoli

Heat the olive oil in a separate large skillet over medium heat.

Add the broccoli and cook for about 4–5 minutes, stirring occasionally.

Add the garlic, crushed red pepper flakes, salt, and black pepper.

Continue sautéing for another 3–5 minutes, until the broccoli is bright green and tender with a slight bite.

If needed, add 1–2 tablespoons of water, cover briefly, and steam until the broccoli reaches your preferred tenderness.

How to Serve

Place a cod fillet on each plate and spoon plenty of the tomato, caper, and artichoke sauce over the top.

Serve the garlic broccoli alongside.

This dish is also excellent with:

Crusty Italian bread
Linguine or angel hair pasta
Roasted potatoes
Polenta
White beans
Steamed rice

For the best finish, add a small squeeze of fresh lemon just before eating. The acidity works especially well with the capers, artichokes, tomatoes, and cod.