Mealime recipe · lives on in MealPot
Cod Poached in Fresh Tomato Sauce with Roasted Asparagus
- 35 min
- 2–6 servings
- 482 kcal / serving
A tender cod finishes gently in a bright tomato sauce with olives, capers, garlic, and parsley, served over roasted asparagus. It makes a balanced weeknight skillet that comes together quickly and cleanly.
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Ingredients
- 1 small bunchasparagus
- 1 tbspcapers
- ¾ lbcod fillet
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cupKalamata olives, pitted
- 3tomatoes
- ½ mediumyellow onion
- yellow onions
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · stainless steel sauté pan · stirring spoon
Directions
- Preheat the oven to 425°F with the rack in the center. Trim the asparagus ends, spread the spears on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast until tender-crisp, 10–12 minutes.
- Mince the garlic and set it in a medium bowl with the medium-diced tomatoes.
- Dice the onions and put them in a small bowl; ready a skillet for the next step.
- Heat a little olive oil in a skillet over medium heat, then add the onion and cook, stirring occasionally, until soft and browned, about 2–3 minutes.
- In the bowl with garlic, add the olives and capers and mix to combine with the tomatoes.
- Add more olive oil to the skillet, then pour in the tomato mixture with garlic, olives, and capers. Season with salt and pepper and let the flavors come together briefly.
- Nestle the cod fillet into the sauce in the skillet and cook until opaque and flakey, about 4–5 minutes per side.
- Chop the parsley leaves from the stems and fold most of them into the sauce, reserving a small amount for garnish.
- To serve, divide the roasted asparagus onto plates, place the cod fillets on top, spoon the tomato sauce over the fish and asparagus, and finish with the remaining parsley.
Two tips
- Prep tip: you can roast the asparagus and pre-mix the tomato-olive-caper base up to a day ahead and refrigerate.
- Serving tip: swirl in a few extra olives or capers from the jar to punch up the briny flavor at the end when plating.
Nutrition per serving
- Calories
- 482 kcal
- Protein
- 31 g
- Carbs
- 17 g
- Fat
- 33 g
- Fiber
- 6 g
- Sodium
- 826 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.