If you want a flavorful baked fish dinner that’s simple to prepare, this Sicilian baked cod delivers. Tender cod fillets are brushed with lemony olive oil, crowned with a garlic-herb breadcrumb topping and served on a warm bed of roasted red peppers, Castelvetrano-style olives and briny capers. Ready in about 30 minutes, this recipe balances bright citrus, savory olives and crisp breading for a satisfying, light Italian meal.
This dish makes an ideal weeknight Italian-style supper. The cod remains moist and flaky after baking, while the buttery garlic topping adds crunch and an aromatic finish. The olive and pepper mixture on the plate provides texture, color and a pleasantly salty-sour contrast from the capers and balsamic.
Because the recipe uses common pantry ingredients and quick cooking techniques, you can have a restaurant-quality fish entrée on the table with minimal fuss.
Ingredients
This recipe calls for cod fillets, but you can substitute another firm white fish such as halibut or haddock if needed. Exact ingredient amounts follow in the recipe card below.
- Fish: about 1 1/2–2 pounds of cod (or halibut), extra virgin olive oil, fresh lemon juice, fresh parsley, minced garlic, salt and freshly ground black pepper.
- Breaded topping: crushed buttery crackers (such as Ritz), panko breadcrumbs, chopped parsley, minced garlic, lemon zest, salt, black pepper and melted unsalted butter.
- Roasted pepper and olive base: jarred roasted red peppers, Castelvetrano-style olives (pitted and quartered), sweet yellow onion, a splash of balsamic vinegar, dried basil, minced garlic and drained capers. Optional garnish: toasted pine nuts.
Recipe notes
- About Castelvetrano olives: these olives are generally milder and less salty than many Spanish-style olives because of their brining and curing process. They provide buttery texture and a milder olive flavor that complements the peppers and breading.
- Pitted olives: use pitted olives to avoid unpleasant surprises while eating; pitted and quartered olives are much more convenient for this dish.
- Salt adjustments: if you prefer a saltier profile, use Spanish-style olives or add extra capers, but be mindful of overall sodium when seasoning.
How to make Sicilian Baked Cod
Below is an overview of the main steps. Full instructions and ingredient quantities are provided in the recipe card. The method focuses on quick baking, a crisp breadcrumb topping and a sautéed pepper-olive mixture.
- Pat the cod dry and portion if desired. Coat lightly with olive oil, season both sides with salt and pepper, then bake uncovered to start the cooking process so the fish sets up before adding the topping.
- While the fish bakes, prepare the garlic-herb breadcrumb topping and sauté the onions, roasted peppers, olives and capers until the mixture reduces and concentrations of flavor develop.
- Remove the fish, drizzle with fresh lemon juice, top each fillet with the breadcrumb mixture and return to the oven until the topping turns a light golden brown and the fish is cooked through.
- Serve the baked fillets over the warm pepper-and-olive mixture and finish with toasted pine nuts if desired.
- While baking the fish, assemble the breadcrumb topping and sauté the vegetables so everything finishes at the same time.
- After topping and returning the fish to the oven, bake until the breadcrumb crust is light golden and the fish flakes easily with a fork. Plate the roasted pepper and olive mixture first, then nestle the baked fillets on top and garnish.
- Optional garnish: toasted pine nuts add a warm, nutty crunch that pairs well with the buttery breadcrumb topping and bright lemon finish.
If you enjoy finishing fish with nuts, toasted pine nuts or chopped toasted almonds work very well. For variation, the same roasted pepper and olive base can accompany other white fish or simply be served as a warm vegetable side.
Storage and reheating
Store leftover fish and the olive-and-red-pepper mixture separately in airtight containers in the refrigerator for up to three days. Keeping them separate preserves texture and flavor.
To reheat, warm the fish gently in a 300°F oven on a dry baking sheet until heated through. Reheat the pepper-and-olive mixture on the stovetop over low heat or briefly in the microwave, then plate the warm vegetable mixture and top with reheated fillets.
Serve this Sicilian baked cod with a simple green salad, creamy polenta or crusty Italian bread to soak up the flavorful pan juices. A bright, crisp white wine or a light Italian red pairs nicely if you desire a beverage pairing.
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Baked Sicilian Cod with Roasted Red Peppers
Ingredients
- 2 pounds cod or halibut
- 3 tablespoons olive oil
- 1 teaspoon salt, divided (about ½ teaspoon per side on the fillets)
- ½ teaspoon fresh ground black pepper, divided (about ¼ teaspoon per side)
- 4 tablespoons fresh lemon juice
Bread Topping
- ½ cup crumbled buttery crackers (about 15 Ritz crackers)
- ⅓ cup panko breadcrumbs
- 3 tablespoons finely minced fresh parsley
- 2 teaspoons minced garlic
- 2 teaspoons lemon zest
- 4 tablespoons melted unsalted butter
- 1 teaspoon salt
Roasted Pepper and Olive Mixture
- 3 tablespoons olive oil
- 12 ounces roasted red peppers, drained and diced (about 1¼ cups)
- 1 cup sweet yellow onion, finely diced
- 2 teaspoons minced garlic
- 1½ tablespoons balsamic vinegar
- 1 tablespoon drained capers
- 1 cup Castelvetrano olives, drained and quartered
- ½ teaspoon dried basil
- ¼ cup toasted pine nuts (optional)
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
Instructions
- Preheat the oven to 400°F.
- Prepare ingredients: drain and dice the roasted red peppers and capers; quarter the olives; finely dice the onion; zest and juice the lemon; measure remaining ingredients.
- Pat dry the cod and cut into serving-size pieces if desired. Add olive oil to a baking dish and coat each fillet in the oil. Season both sides with salt and pepper. Bake uncovered for 10 minutes to begin cooking.
- While the fish bakes, make the breadcrumb topping: crush about 15 buttery crackers until fine. In a medium bowl, combine crushed crackers, panko, parsley, garlic, lemon zest, melted butter and salt; set aside.
- Optional—toast pine nuts: place pine nuts in a small dry skillet over medium heat and stir constantly for 2–3 minutes until fragrant and lightly browned. Remove from heat and set aside.
- Make the roasted pepper and olive mixture: in a large skillet heat olive oil over medium-high. Add the onion and sauté for a few minutes, then add the drained diced peppers and quartered olives. Cook about 5 minutes, then stir in garlic, capers and dried basil. Continue cooking about 15 minutes until excess moisture reduces and flavors concentrate. Season lightly with salt and pepper and keep warm on low heat until the fish is finished.
- Remove the cod from the oven and drizzle with fresh lemon juice. Spoon a portion of the breadcrumb topping onto each fillet and press gently to adhere. Return the dish to the oven and bake another 12 minutes uncovered, or until the topping is golden and the fish flakes easily.
- Stir the balsamic vinegar into the olive mixture, plate the pepper-and-olive base, top with the baked fillets, drizzle a little of the lemon-infused oil from the baking pan over each fillet and garnish with the toasted pine nuts if using. Serve immediately.
Notes
- You can prepare the olive mixture and breadcrumb topping in advance to streamline assembly on the day you bake the fish.
- Use pitted Castelvetrano olives to make plating and eating easier.
- Swapping in Spanish olives will produce a saltier result—adjust salt and capers accordingly.