{"id":639,"date":"2025-08-31T13:24:21","date_gmt":"2025-08-31T13:24:21","guid":{"rendered":"http:\/\/www.cherrywillingham.org.uk\/?p=639"},"modified":"2025-09-02T11:37:30","modified_gmt":"2025-09-02T11:37:30","slug":"cod-with-tomatoes-capers","status":"publish","type":"post","link":"http:\/\/www.cherrywillingham.org.uk\/index.php\/2025\/08\/31\/cod-with-tomatoes-capers\/","title":{"rendered":"Cod with Tomatoes & Capers"},"content":{"rendered":"
This cod with tomatoes and capers is such a simple dish, but it’s beyond delicious. Perfect for a quick and easy weeknight dinner!<\/strong><\/p>\n If you’re looking for a tasty new way to serve fish that comes together in a pinch, this is just the ticket. Follow me…<\/p>\n The awesome thing about this recipe is that you only need a handful of simple, store-bought ingredients. The full quantities are in the recipe card below, but here\u2019s a quick note on each ingredient:<\/strong><\/p>\n Before you do anything, I recommend using kitchen roll\/paper towels to pat the cod dry and remove excess moisture<\/strong>. Excess moisture is going to prevent you from getting a nice golden crust. It will also cause the pan to ‘spit’ at you, which is never fun.<\/p>\n Coating the cod in a thin layer of flour is important for two reasons:<\/p>\n From there, we’re going to fry the cod in a combination of butter and oil<\/strong>; the butter adds a rich flavour, whilst the oil helps prevent the butter from burning. You\u2019ll want to use a non-stick pan<\/strong> \u2013 cod is very delicate and can break apart if it sticks to the pan.<\/p>\n Process shots: add cod to seasoned flour (photo 1), coat then shake excess (photo 2), add to butter and oil (photo 3), fry both sides then remove (photo 4).<\/em><\/p>\n The base of the sauce starts with the leftover butter and oil from the cod. Alongside the capers<\/strong> and garlic<\/strong>, I like to fry the parsley stalks<\/strong> too (just to reduce waste and add more flavour to the sauce).<\/p>\n When you add the wine, it’s really important to simmer it right down, almost until it has evaporated. This will burn off the alcohol and prevent the sauce from being too bitter.<\/p>\n For this recipe, I love to coat the butter in the leftover flour and whisk it into the stock<\/strong>. This creates a light, glossy sauce that coats the cod perfectly. It’s a much easier method than creating a roux.<\/p>\n Process shots: fry capers, garlic and parsley stalks (photo 1), reduce wine then add stock (photo 2), toss butter in leftover flour (photo 3) add to sauce (photo 4), whisk to melt and bind with sauce (photo 5), stir in tomatoes and parsley (photo 6).<\/em><\/p>\n I like to add the cod back into the pan momentarily, just to coat it in the sauce and very gently warm it back through. From there, I love to finish with loads of fresh parsley!<\/p>\n To serve, I typically just serve with some warm, crusty bread<\/strong>. Rice or mash also work nicely. If you want some more veg I recommend green beans or asparagus!<\/p>\n For more delicious cod recipes check out my Garlic Butter Cod<\/a> and Simple Pan-Fried Cod<\/a>!<\/em><\/p>\n Alrighty, let’s tuck into the full recipe for this cod with tomatoes and capers shall we?!<\/strong><\/p>\n
<\/figure>\nWhat you’ll need<\/h2>\n
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<\/figure>\nPan-Fried Cod<\/h2>\n
Dredging the cod through flour<\/h3>\n
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<\/figure>\nTomato and Caper Sauce<\/h2>\n
Reducing the wine<\/h3>\n
Thickening the sauce<\/h3>\n
<\/figure>\nHow to serve Cod with Tomatoes & Capers<\/h2>\n
<\/figure>\nHow to make Cod with Tomatoes and Capers (Full Recipe & Video)<\/h2>\n