Spicy Cod Italiano (Rhode Show)
Seafood
Simple

Spicy Cod Italiano (Rhode Show)

TV-featured spicy baked cod with tomatoes, olives, capers, and lemon.

"As seen on The Rhode Show — this spicy cod Italiano is bold, bright, and bursting with flavor. MANGIARE!" - Alexia

60 Minutes
Total Time
6
Servings
Simple
Level

Ingredients

  • 2 1/2 lbs fresh cod fish
  • 1 (28 oz) can crushed tomatoes
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons capers (rinsed)
  • 10 cloves fresh minced garlic
  • 1 fresh lemon (1/2 for sauce, 1/2 for garnish)
  • 1 (16 oz) package fresh campari tomatoes (quartered)
  • 1 large can black pitted olives
  • 1 bunch fresh chopped parsley
  • Hot sauce (to taste)
  • Red chili flakes (to taste)
  • Cracked black pepper (to taste)
  • Garlic salt (to taste)
  • Garlic powder (to taste)
  • Cooking spray (for coating baking dish)

Instructions

1

Prepare the Fish

Preheat the oven to 375°F. Wash and pat dry the cod fish. Coat a nonstick baking dish with cooking spray, then add the fish. Season generously with cracked black pepper, garlic salt, and garlic powder.

2

Assemble the Dish

Add the quartered campari tomatoes, black olives, and minced garlic around and over the fish. Sprinkle in the rinsed capers and red chili flakes.

3

Build the Sauce

Pour the crushed tomatoes evenly over the fish. Season again to taste with cracked black pepper, garlic salt, garlic powder, and a few dashes of hot sauce. Squeeze the juice from half a lemon over the dish and add the fresh chopped parsley.

4

Bake

Drizzle with extra virgin olive oil, cover with foil, and bake for 1 hour. Remove the foil and continue baking for an additional 20 minutes, until the sauce thickens slightly and the fish is lightly charred on top.

5

Serve

Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and lemon slices before serving.