- Main
- Fish
- Italian
- Stovetop
- Oven
Ingredients
- 1 1/2 lb
skinless cod fillets, cut into 4 pieces, patted dry
salt, to taste
black pepper, to taste
- 1/2 cup
all-purpose flour, for dusting
- 5 tbsp
extra-virgin olive oil
3 tbsp in step 3, 2 tbsp in step 4
- 4 cloves
garlic, thinly sliced
- 1/4 tsp
red pepper flakes
- 1 can
whole peeled tomatoes (28 oz), crushed by hand
- 2 tbsp
capers, drained and rinsed
- 1/4 cup
dry white wine
- 1/3 cup
flat-leaf parsley, chopped
1/2 in step 6, 1/2 in step 7
- Pescatarian
- Dairy-free
Contains wheat (all-purpose flour) and fish (skinless cod fillets).
Worked out from the ingredients.
Steps
- Step 1
Heat the oven to 400°F. Season the cod pieces all over with salt and pepper.
400°F
- 1 1/2 lb skinless cod fillets
- salt
- black pepper
- Step 2
Spread the flour on a plate. Press each piece of cod into the flour on both sides, then shake off the excess so only a thin dusting remains.
5 min
- 1 1/2 lb skinless cod fillets
- 1/2 cup all-purpose flour
- Step 3
Heat 3 tbsp of the olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Lay in the cod and fry without moving it until golden underneath, about 2 minutes, then flip and fry 2 minutes more. The fish will not be cooked through. Lift it onto a plate.
5 min
- 1 1/2 lb skinless cod fillets
- 3 tbsp extra-virgin olive oil
- Step 4
Wipe out the skillet if the flour has browned heavily. Add the remaining 2 tbsp olive oil, the garlic and the red pepper flakes and cook over medium-low heat until the garlic is fragrant and just pale gold, about 1 minute. Don't let it brown.
2 min
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic
- 1/4 tsp red pepper flakes
- Step 5
Pour in the wine and let it bubble for 1 minute. Add the crushed tomatoes with their juice and the capers, season with a little salt, and simmer briskly, stirring now and then, until the sauce thickens slightly, about 10 minutes.
12 min
- salt
- 1 can whole peeled tomatoes (28 oz)
- 2 tbsp capers
- 1/4 cup dry white wine
- Step 6
Stir half the parsley into the sauce. Nestle the cod into the sauce, spooning a little over each piece, and transfer the skillet to the oven. Bake until the fish flakes easily when nudged with a fork, 8 to 10 minutes.
10 min, hands-off · 400°F
- 1 1/2 lb skinless cod fillets
- 1/2 flat-leaf parsley
- Step 7
Scatter the remaining parsley over the top and let it sit 5 minutes before serving, with soft polenta or crusty bread to catch the sauce.
5 min, hands-off
- 1/2 flat-leaf parsley
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026