Alaska Cod, Tomatoes, Red Peppers and Olives. Oh, yeah!

Alaska Cod with Tomatoes, Red Peppers and Olives

Simple, fast, delicious and light. It’s just what I need. I’ve just come out of a chaotic weekend full of business seminaries where I’ve eaten dozens of pastry dishes and drank gallons of coffee and I have to say my stomach feels like a heavy ball of metal. I don’t like that.

So, this dish is my solution to the problem. It has everything I need to get me back on track. Fresh veggies and light white fish. Now, if you feel this dish is a little too light for your taste you can add some canned beans. They go nicely with the flavors in this mix and it diversifies the textures.

I say try both dishes and settle on the one you like best. Bon appetit guys and have a great day!

Alaska Cod, Tomatoes, Red Peppers and Olives. Oh yes!
Serves: 2
  • 1 medium size onion, chopped
  • 2 large tomatoes, chopped or 1 can of chopped tomatoes
  • 1 big red pepper, chopped
  • 2 fillets of Alaska Cod
  • 1 handful of black olives, whole or chopped
  • a few leaves of parsley, chopped
  • 1 tablespoon of olive oil
  • ¼ teaspoons of salt
  • ¼ teaspoons of freshly ground black pepper
  1. Heat up the olive oil in a non-stick pan and throw the onions in. Stir them for a about 4 minutes until they get soft.
  2. Get the tomatoes and the red peppers in the pan and mix everything up for a couple of minutes. Leave the pan on low fire for another 15 minutes, until it boils down a little.
  3. In a backing dish pour the mixture and make two small spaces for the cod files. Put the olives around the fish and get the dish in the oven for 7 to 10 minutes.
  4. When it's done sprinkle the parsley all over the dish and serve.
If you feel this quantities don’t suit your taste alter them in any way you like.


    • Hey Jenny, you should preheat your oven at 220 C / 428 F. Thanks for the comment, this info slipped my mind somehow.

  1. We enjoyed this. Thanks! I decided that it needed garlic and white wine (don’t most things we cook?) so I sauteed the onions, added the garlic and red pepper to sauté a bit longer, then deglazed the pan with some white wine before adding the tomatoes. I also threw in some oregano in addition to the parsley. As you say, simply yum!

    • I’m really glad you like it! Also, your twist sounds very delicious and I’ll definitely try it as soon as I can.

  2. I added capers. Also, I didn’t see your comment about the temperature until after i cooked it. I baked it at 325 degrees but for a bit longer. Next time will add garlic and wine as suggested by LE.

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