Mediterranean Baked Cod with Tomatoes, Capers & Olives

Method

1. Step 1: Preheat your oven to 200°C (400°F). Pat the cod fillets completely dry with paper towels — this ensures proper browning. Season generously with salt and pepper on both sides. Set aside while you prepare the sauce.

2. Step 2: Heat olive oil in an oven-safe skillet (27cm/10.5in works well) over medium heat. Add the minced garlic and cook until fragrant, about 1 minute — watch for the color to turn lightly golden and the aroma to sweeten.

3. Step 3: Pour in the white wine and let it reduce by half, approximately 2 minutes. You'll hear the hissing subside and see the liquid coat the pan with a syrupy texture.

4. Step 4: Add the canned tomatoes, capers, and olives. Stir everything together and simmer for 3-4 minutes until the sauce thickens slightly and the tomatoes begin to break down into a jammy consistency.

5. Step 5: Nestle the cod fillets into the sauce, spooning some over the top. Drizzle with fresh lemon juice and sprinkle the dried oregano evenly across the surface.

6. Step 6: Transfer the skillet to the preheated oven. Bake for 18-22 minutes until the cod flakes easily with a fork — it should reach 63°C (145°F) internally for perfect doneness.

7. Step 7: Remove from oven and let rest 2 minutes. The sauce should be bubbling and slightly reduced, with the cod opaque and moist. Serve immediately with crusty bread to soak up the juices.