Mediterranean Braised Cod

How to Make Mediterranean Braised Cod

1. 1

   Step 1: Sauté the aromatics

   Heat the olive oil in a large, deep skillet over medium heat until shimmering. Add the chopped onion and sauté for 4–5 minutes until soft and translucent, then add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

   For this step

   • 2 tbspextra-virgin olive oil
   • 1 mediumsmall yellow onion, finely chopped
   • 3 clovesgarlic cloves, minced
   
2. 2

   Step 2: Build the tomato-wine base

   Add the halved cherry tomatoes to the pan and toss to coat, then pour in the white wine (or broth). Season with salt and pepper and use a wooden spoon to gently crush some tomatoes to release their juices. Bring to a simmer and cook 5–7 minutes until the liquid reduces slightly and the tomatoes start to break down into a chunky sauce.

   For this step

   • 1 pintcherry tomatoes, halved (or 14 oz diced tomatoes, drained)
   • 1/2 cupdry white wine (or low-sodium chicken/vegetable broth)
   • 1 tspsea salt and freshly ground black pepper
   
3. 3

   Step 3: Brighten the sauce

   Stir in the drained capers and squeeze the lemon juice into the sauce, reserving optional wedges for serving. Simmer 1–2 minutes more to marry the flavors; taste and adjust seasoning with more salt, pepper, or lemon if desired.

   For this step

   • 1 tbspcapers, drained
   • 1 eachfresh lemon (juice and optional wedges)
   
4. 4

   Step 4: Nest and braise the cod

   Push the sauce aside slightly and nest the cod fillets into the pan in a single layer, spooning a little sauce over each piece. Reduce heat to low, cover the skillet, and cook 6–8 minutes (depending on thickness) until the fish is opaque and flakes easily with a fork.

   For this step

   • 1 lbcod fillets (about 6 oz / 170 g each), skinless
   
5. 5

   Step 5: Finish and serve

   Uncover and simmer 1 minute more if you want the sauce thicker, then remove from the heat. Sprinkle chopped parsley over the fish, add lemon wedges, and serve immediately with crusty bread, rice, or couscous to soak up the sauce.

   For this step

   • 2 tbspfresh flat-leaf parsley, chopped
   

1. Heat the olive oil in a large, deep skillet over medium heat until shimmering. Add the chopped onion and sauté for 4–5 minutes until soft and translucent, then add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.
2. Add the halved cherry tomatoes to the pan and toss to coat, then pour in the white wine (or broth). Season with salt and pepper and use a wooden spoon to gently crush some tomatoes to release their juices. Bring to a simmer and cook 5–7 minutes until the liquid reduces slightly and the tomatoes start to break down into a chunky sauce.
3. Stir in the drained capers and squeeze the lemon juice into the sauce, reserving optional wedges for serving. Simmer 1–2 minutes more to marry the flavors; taste and adjust seasoning with more salt, pepper, or lemon if desired.
4. Push the sauce aside slightly and nest the cod fillets into the pan in a single layer, spooning a little sauce over each piece. Reduce heat to low, cover the skillet, and cook 6–8 minutes (depending on thickness) until the fish is opaque and flakes easily with a fork.
5. Uncover and simmer 1 minute more if you want the sauce thicker, then remove from the heat. Sprinkle chopped parsley over the fish, add lemon wedges, and serve immediately with crusty bread, rice, or couscous to soak up the sauce.