~Roasted Cod w/Tomatoes,Olives, & Capers served over Tagliolini Pasta~

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by Sara on May 17, 2010

I love anything roasted in tomatoes, olives & capers. I have had roasted cod at a local Sicilian restaurant which is one of my favorite dishes on the menu! I love the taste of roasted cod in a spicy tomato sauce that has a tangy kick of olives & capers. I use capers & olives in many dishes, the ultimate taste of the Mediterranean. I have made this same recipe with chicken and shrimp. It’s very important to season  the Cod with fresh lemon juice, salt & pepper and let it marinate for 30 minutes, if possible. Sauteing the fish before roasting it in the oven gives the fish an extra level of flavor. Tomato sauce is a spicy concoction with sauteed onion, garlic, dried pepperocino chilies, Roma tomatoes & the Marinara sauce. For the pasta I absolutely love Cipriani Pastas, originated from Venice, Italy. Cipriani pasta is a light and airy egg pasta with a luxurious delicate texture. I used a thin, ribbon-like pasta called Taglioloni.  This recipe does have a few steps to it but it’s all worth it at the end.


4 Cod Fillets

5 Roma Tomatoes, chopped

1 cup Pomi Marinara Sauce

4 cloves of minced garlic

1 medium onion sliced

1/2 cup Kalamata Olives ( I used unpitted)

1/4 cup Capers

4 tblsp extra virgin olive oil

1 tsp dried peperoncini chilies

salt & pepper to taste

I used 8.82 oz   box of Cipriani Tagliolini Extra Thin Egg Pasta

(Boiled the pasta in Sea Salt & Olive Oil)


Season the Cod fillets with freshly squeezed lemon juice, Sea Salt & freshly ground black pepper. If time permits, then marinate the Cod for 3o minutes. Heat a large non-stick heavy bottom pan and pour about 2tbsp of olive oil. Saute the Cod for 2 minutes on high heat on both sides until light golden brown color. Take the fillets out of the pan and place them on a platter. Pre- Heat the oven for 400 degrees. Use the same pan and heat up about 3 tbsp of olive oil and add sliced onions and minced garlic. Saute onions, garlic, peperpcini chilies for few minutes and add the Roma tomatoes & the marinara sauce to the pan. Saute for 5 – 8 minutes. Now add the olives & capers. Now take an oven-safe 12 inch baking dish and place the Cod fillets in the dish. Pour the tomato, olives and capers sauce on top of fish. Roast in the oven for for 20- 25 minutes at 400 degrees. While the fish is roasting, boil the pasta. Once Cod and the sauce have been roasted, Serve hot over cooked Tagliolini! Enjoy!

{ 14 comments… read them below or add one }

eclectic gourmet May 17, 2010 at 12:54 pm

wow this looks totally amazing!!!

Sara May 17, 2010 at 2:43 pm

Thank you EG!!!

Bridgett May 17, 2010 at 6:58 pm

You never fail to impress me. This is a delicious meal.

Sara May 17, 2010 at 7:41 pm

Thank you so much my friend!!

tasteofbeirut May 17, 2010 at 8:49 pm

That is the kind of food I could really go for! Thanks for the tip on the pasta, I usually like DelVerde, but i will check out Cipriani; if it comes from the Venice area, I am sure its good!

Sara May 17, 2010 at 9:24 pm

Thanks Joumana! Yeah I think you will like Cipriani pastas. I had it in Venice long time ago and I even brought it back to home. Fortunately Cipriani pasta is available online and at Fresh Markets and Dean & Deluca.

Nadia May 17, 2010 at 11:51 pm

This looks so delicious and I wish I could eat some especially since I made a totally uninspired and boring dinner tonight.

marla {family fresh cooking} May 18, 2010 at 1:09 am

Puttanesca is my all time favorite tomato based sauce for pasta….that said I would love the colorful cod recipe you have here! I always try to seek out the highest quality olives for a dish like this! Beautiful. xo

Sara May 18, 2010 at 2:09 am

Nadia, somehow its difficult for me to believe that you can come up with a boring dinner! :)

Bria @ West of Persia May 18, 2010 at 2:10 am

This looks excellent. Love the way you go for the deep flavors.

Sara May 18, 2010 at 2:10 am

Thank you Marla!! I’m a huge Olives & Capers fan!

Sara May 18, 2010 at 2:13 am

Thanks Bria!!

Susan @ SGCC May 20, 2010 at 12:10 am

What a lovely dish! I love the bold, zesty flavors of Sicilian cuisine. This is a definite “must try”!

Sara May 20, 2010 at 12:12 am

Thank you Susan!! Please let me know how it turns out for ya!!

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