Greek Braised Cod With Tomatoes and Kalamata Olives

With little to no preparation required, make this recipe after a long day at work instead of getting takeout.

Greek Braised Cod With Tomatoes and Kalamata Olives
 Courtesy Image

The best thing about the Greek diet is that it’ll leave you full and satisfied without all the extra calories a normal meal might contain. Not to mention, this recipe requires only one pan, meaning if you can find a clean one, you can easily make this recipe.

Recipe and photo courtesy Rachael Hartley, R.D., L.D., C.D.E., C.L.T. at Avocado A Day Nutrition.

Prep time

5 min.

Cook time

15 min.

  • 1 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp fennel seeds, lightly crushed
  • 1/2 tsp crushed red pepper
  • 1/2 cup dry white wine
  • 1 28-oz can diced tomatoes
  • 1/2 cup chopped kalamata olives
  • 1 1/2 lbs fresh cod filets

Heat olive oil in a large skillet on medium heat. Add garlic, and saute 30 seconds until fragrant.

Stir in oregano, fennel, and crushed red pepper, cooking another 30-60 seconds until fragrant. Pour in white wine, increase heat to medium-high, and simmer until reduced by half, about 2-3 minutes.

Pour in tomatoes and olives, and simmer about 5 minutes. Taste sauce, and season with salt and pepper.

Place cod filets evenly in the skillet, using a spoon to scoop a little bit of the sauce over the top. Cover, and simmer until fish is tender and flakes easily with a fork, about 5 minutes. Serve cod filets topped with sauce.