Roasted Cod with Tomatoes, Capers & Lemon

Gayle McLeod | May 1, 2015

On your table in under 30 minutes, this recipes makes it easy to add fish to your weekly menu. Fresh lingcod fillets baked in a rich tomato sauce with bright lemon, briny capers and fresh thyme. Sorry, but there may not be leftovers.


Serves 4


4 portions of lingcod fillets, 4-6 oz each (or use your favourite white fish - as long as it has a short cooking time)

salt & pepper to taste

1 500 ml container of Fresh Tomato & Basil Sauce 

1/4 cup dry white wine or stock

1 tbsp capers (or a small handful of olives)

6 fresh thyme sprigs

1 lemon, cut into quarters

2 tbsp olive oil 


Preheat oven to 400 degrees.

Gently warm the sauce in a shallow oven proof skillet. Add the wine or stock, capers and fresh thyme sprigs and stir into the sauce.
Lightly season the fillets with salt & pepper and arrange them on top of the sauce. Cut the lemon into quarters and place in the skillet around the fillets.
Drizzle 2 tbsp of olive oil over the fillets and bake in a 400 degree oven for 15 mins - 20 mins. Turn the broiler on for the last 5 minutes.
We served this with steamed red-skinned potatoes and braised kale with lemon, garlic, grainy mustard and toasted pine nuts (recipe to come...)




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