If you live in the Pacific Northwest, like I do, you know feasting on fresh sustainable fish such as cod is a delightful experience that captures the essence of our region’s bountiful culinary and natural treasures. It also reflects positively upon the local fisheries that follow sustainable harvesting techniques to ensure such species remain healthy and abundant. This focus not only supports our environment but guarantees that we can enjoy high-quality fish.
Because of our rugged coastline and abundant marine life, it’s encouraging to know fresh seafood is available pretty much year-round, making fish, particularly cod, a popular choice among locals and visitors alike. Cod, whether Pacific or rockfish, is a versatile species with a mild flavor and flaky texture, making it an ideal ingredient for a variety of savory seafood dishes including this one adapted from Rich Komen’s celebrated cookbook: Five-Star Comfort Food: Inspirational Recipes for the Home Cook. You’ll find the green Castelvetrano olives complement the capers, while the addition of jalapeño pepper adds a hint of heat. When making this uncomplicated dish at home or in your galley, use half the sauce while baking the dish and the other half to provide an aromatic seabed in which to serve the fish on.
Whether you’re enjoying this delicious meal at the kitchen table, on the beach, or on the aft deck of your boat, the connection between land, sea, and table highlights the unique culinary heritage of the great Pacific Northwest.
Veracruz-Style Cod
Serves 2
2 tablespoons + 1 teaspoon olive oil
½ medium white onion, peeled and diced (about 1 cup)
3 cloves garlic, peeled and minced
1 tablespoon capers, drained
1 tablespoon caper juice
1 cup cherry tomatoes, halved
½ cup pitted, sliced Castelvetrano olives
½ jalapeño pepper, seeded and finely chopped
2 teaspoons fresh oregano leaves
2 (6-ounce) fresh cod fillets (or other white flaky fish such as halibut or snapper), skin removed
¼ teaspoon fresh cracked black pepper
¼ teaspoon cayenne pepper, or to taste
2 tablespoons fresh lime juice
Preheat the oven to 425°F.
Add the 2 tablespoons of olive oil to a large skillet over medium heat. When the oil is hot and shimmering, add the onion and sauté, while stirring, until translucent, 6 to 7 minutes. Stir in the garlic and cook until fragrant, being careful not to burn, about 30 seconds. Stir in the capers, caper juice, tomatoes, olives, and jalapeño. Cook until the jalapeño softens, and the tomatoes begin to blister and collapse, about 3 minutes. Remove from heat and stir in the oregano. Brush the remaining tablespoon of olive oil in the bottom of a shallow 1-quart baking dish to coat. Spoon about 2 tablespoons of the tomato-olive mixture into the dish, spreading evenly. Top with the fish fillets and season with the pepper and cayenne. Top with the remaining tomato-olive mixture and drizzle with the lime juice. Place in the oven and bake until the fish is flaky and cooked through, 12 to 15 minutes. Transfer the fish to serving plates, top with the baked tomato-olive mixture, and serve.
