Cod with Cherry Tomatoes and Kalamata Olives

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Today might be April Fools Day, but this recipe is no joke. This simple fish dish was sent to me by my dad a few years ago when I expressed a desire to learn how to cook more seafood.

Cod with Cherry Tomatoes and Kalamata Olives Recipe

This meal boasts all of the flavors of a delicious Mediterranean feast, but requires only a handful of ingredients. I’ve made it with cod, tilapia, and halibut – really, whatever is on sale at the time.

 

Cod with Cherry Tomatoes and Kalamata Olives Recipe

The flavors will remind you of summer. I don’t know about you, but as the weather begins to get warmer, I crave lighter meals like this one. I love eating fish for dinner because it’s protein-packed, but doesn’t leave you feeling overly stuffed before bed.

Cod with Cherry Tomatoes and Kalamata Olives Recipe

This Spicy Cod with Cherry Tomatoes and Olives is fast enough for a weeknight meal, but impressive enough to serve for company. Whatever you do, make sure you serve this with a generous squeeze of fresh lemon juice to heighten the flavors. It makes a BIG difference!

Cod with Cherry Tomatoes and Kalamata Olives Recipe

 

 

Spicy Cod with Cherry Tomatoes and Kalamata Olives Recipe
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 3 Tablespoons extra-virgin olive oil
  • 2 4-5 oz. filets of cod or tilapia
  • 2 Tablespoons chopped fresh parsley
  • ⅛ teaspoon dried crushed red pepper
  • 1 cup cherry tomatoes, halved
  • ¼ cup Kalamata olives, chopped
  • 2 garlic cloves, minced
  • Salt and Pepper
  • 1 lemon, cut into wedges for serving
Instructions
  1. Sprinkle the fish filets with salt and pepper. Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Once hot, add the fish filets to the pan and cook for 2-3 minutes on each side, or until the center is opaque. Remove fish from pan and set aside.
  2. Add the last Tablespoon of oil to the pan. Add the parsley and red pepper and saute for 30 seconds. Next add the cherry tomatoes, olives, and garlic and saute for 2 minutes, until the tomatoes and olives soften. Season with salt and pepper.
  3. Top the fish with the tomato mixture. Squeeze fresh lemon over each filet of fish and serve.
Notes
*Recipe adapted from Epicurious
 

Spicy Cod with Cherry Tomatoes and Kalamata Olives ll Healthy, Quick, and Simple! Easy enough for a delicious weeknight dinner. ll www.littlechefbigappetite.com

7 Comments

  • Rebecca @ Strength and Sunshine
    April 1, 2015 - 12:42 pm | Permalink

    This is such a beautiful fish recipe! So light!

    • Rachel (littlechefbigappetite)
      April 1, 2015 - 12:53 pm | Permalink

      Thank you Rebecca!

  • April 1, 2015 - 1:49 pm | Permalink

    This looks amazing! Cooking seafood scares me, but this recipe looks simple enough to give it a try.

    • Rachel (littlechefbigappetite)
      April 1, 2015 - 3:50 pm | Permalink

      Megan, try it! Try it! I promise it’s simple and the flavors are outstanding. xo

  • April 27, 2015 - 4:31 pm | Permalink

    Hi Rachel!
    I like your simple yet healthy recipes! This sounds like an easy weeknight dinner, gotta try it this week!

    • Rachel (littlechefbigappetite)
      April 27, 2015 - 5:05 pm | Permalink

      Thanks Kim! It’s definitely a simple, but delicious one!

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