Cod With Tomatoes and Basil

Cod With Tomatoes and Basil

Go-To recipes must check all the following boxes: 1) delicious, 2) minimal ingredients, and 3) easy to prepare.  Ideally once a recipe has made it to “go-to” status, I likely need the briefest glance, or no glance at all, to recreate magic.  There are two go-to fish dishes I recommend everyone try.  The first is Cod en Pappiote and the second is this recipe adapted from the cookbook, French Women Don’t Get Fat Cookbook, by Mireille Guiliano. I reference Mireille’s books on a weekly basis for inspiration.  They are filled with beautifully simple and healthy go-to recipes.  

Foodie note: Try the preparation with cod or halibut, I find I prefer cod for its delicate texture and tendency to take on flavor accessories.  Serve with Arborio Rice, Leek and White Wine for a beautiful go-to meal ready in 40 minutes.

Serves 4


¼ cup olive oil + a drizzle for garnish

2 (14.5 oz.) cans of stewed, whole or diced tomatoes

2 tablespoons capers in vinegar, drained (if you don’t have capers, substitute Kalamata olives)


4 (6oz) filets of white fish (cod, monkfish, or halibut)

4 tablespoons fresh basil, cut into thin strips, chiffonade style


  1. Preheat oven to 400*F.
  2. Heat ¼ cup olive oil in a medium saucepan over medium heat and add the tomatoes and capers.  Season with salt/pepper and simmer for 5 minutes. If using whole tomatoes, mash them slightly against the side of the pot with the back of a wooden spoon.
  3. Place half of the tomato mixture in an 8×8 baking dish, add fish and cover with the remaining tomato sauce.  Bake until the fish is cooked through, 15-20 minutes.
  4. To serve, spoon rice into individual bowls, add a filet of fish with sauce.  Garnish with basil and a drizzle of good olive oil.