Skillet Cod with Tomatoes and Capers

I haven’t posted many fish recipes and there’s a reason for that….I don’t cook a lot of fish at home. My husband and kids won’t touch seafood and I would rather not cook more than one meal for dinner, so I usually only eat seafood when we go out to eat. I love seafood and wish I ate it more often.

The other day at the market I stopped at the seafood counter that I usually pass right by. The wild caught cod filets were on sale, so I grabbed a couple of pounds.

While I had this insanely delicious cod at home that night, everyone else had pasta. I win!


  • 1 pound of wild caught cod filets
  • 2 tablespoons of capers
  • 1 can of stewed tomatoes
  • Handful of spinach
  • Juice of 1 lemon
  • 2 cloves of garlic, minced
  • EVOO
  • Handful of fresh basil leaves
  • Sea salt and cracked black pepper


  1. Pat cod filets down with a paper towel to absorb moisture, then season with sea salt and cracked black pepper on both sides.
  2. In a skillet, heat evoo over med-high heat and simmer the minced garlic for a minute.
  3. Add the stewed tomatoes, capers, spinach, and basil and bring it to a boil.
  4. Add the cod filets to the skillet, cover, and simmer on low heat for 10 minutes or until the fish is flaky (turning the filets over once half way through).
  5. Remove skillet from heat and squeeze lemon juice over the cod.
  6. Serve over rice or pasta.


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