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4 (6-ounce) skinless, center-cut cod fillets (or hake, halibut or other mild white fish)

Salt and pepper

1 tablespoon extra-virgin olive oil

4 tablespoons unsalted butter

8 ounces cherry tomatoes, halved (1½ cups)

⅓ cup pitted chopped green olives

1 tablespoon chopped capers

1 tablespoon lemon juice

2 tablespoons chopped dill

Crusty bread, cooked rice or grains (such as quinoa or farro), for serving

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1. Heat oven to 375 degrees. Season fish with salt.

2. In a 12-inch, oven-safe, nonstick skillet, heat oil with 1 tablespoon of the butter over medium-high. When butter melts and foaming subsides, arrange fish in a single layer and baste the tops with the butter mixture. Transfer to the oven and roast until fish is flaky, opaque throughout and just cooked through, 12 to 14 minutes. Transfer fish to 4 serving plates.

3. Add the remaining 3 tablespoons butter to the skillet and stir over medium heat until melted and light golden, 2 minutes. Add tomatoes and cook, stirring occasionally, until they just start to soften and release juices, 2 minutes. Stir in olives, capers, lemon juice and dill; season with salt and pepper.

4. Spoon some of the pan sauce over each piece of fish. Serve warm with crusty bread, rice or grains on the side.

Note: Originally from

Recipe Comments:

Delicious! I made two small adjustments - I roasted the tomatoes in the oven and I added a caramelized shallot for a little extra flavor.

I traded more dishes for having the fish and sauce ready at the same time. I pre-heated the oven, put a sheet-pan in to warm, then started the fish in the skillet. Instead of putting the skillet in the oven, I transferred the fish to the hot sheet-pan (and vegetables to roast at the other end) and cooked 13 minutes. Meanwhile, I made the sauce in the pan. Tomatoes took more than 2 minutes to cook. Sauce and fish were done at the same time. Delicious.

After the cod had been roasting for several minutes. I added three tablespoons of white wine. After the cod had been roasting for another five minutes, I added the tomatoes, capers, olives, lemon juice and 2 tablespoons of butter to the pan with the fish. I roasted it for another 5 minutes at which time the fish and vegetables were done. I placed the fish on plates and spooned the vegatables and sauce over it. I then sprinkled it with the dill. Delicious.