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Stewed Cod with Tomatoes and Olives

Baking the cod on a bed of asparagus keeps the heat gentle and even, ensuring perfectly cooked, moist fish every time.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
496 calories per serving


> 2 tbsp olive oil
> 2 tsp minced garlic
> 1 tsp dried oregano
> 1 (28 oz) can tomato sauce
> 2 tbsp balsamic vinegar
> 3/4 cup black olives
> 1 bunch asparagus
> 4 (6 oz) cod fillets
> 1/2 (16 oz) box whole wheat spaghetti
> 1 lemon


Preheat the oven to 350°F. Heat the oil in a skillet and cook the garlic 1 min. Stir in the oregano, tomato sauce, balsamic vinegar, salt (in moderation), and pepper. Bring to a boil, reduce heat, and simmer for 5 min.
Meanwhile, chop black olives. Remove and discard the tough bottoms of the asparagus. Cut the asparagus into ½-inch pieces and mix them with the tomato sauce. Spread the mixture on the bottom of a medium baking dish and place the cod fillets on top. Sprinkle the fish with salt (in moderation) and pepper. Sprinkle olives over the fish. Place the baking dish into the center of the oven and cook until the fish is flaky, about 15 min.
Meanwhile, cook the spaghetti according to package directions. Thinly slice the lemon. Divide the pasta into 4 bowls. Divide the cod, asparagus, and tomato sauce between each bowl. Top with lemon slices.

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