Recipe: Cod with Olives and Tomatoes

Light, brimming with flavor and ready in 20 minutes.

The following recipe, created by Rossella Rago, appears on 


  • 4 Cod Fillets, 1-1 1/4 Pounds
  • 3 Tablespoons Botticelli Extra Virgin Olive Oil
  • 2 Cloves Garlic, sliced
  • 1 Bunch Scallions, ends trimmed and cut into 2 inch pieces
  • 1/4 Teaspoon Red Pepper Flakes
  • 1 Cup Gaeta or Kalamata Olives
  • 2 Tablespoons Capers
  • 2 Tablespoons White Wine
  • 1-28 oz Can Botticelli Crushed Tomatoes


  1. Rinse the fish under cold running water and pat dry. Put a large saute pan with a lid over a medium flame and heat the oil.  
  2. Add the garlic and the scallions to the pan and saute until the garlic begins to color, about 2 minutes.  Add in the red pepper flakes, olives, capers and white wine.
  3. Cook for 1 minute and add in the tomatoes. Add the fish fillets into the pan and spoon the sauce over each fillet. Cover and cook for 10-15 minutes or until the fish flakes.

Yield: Serves 4

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