These caprese eggs, which feature mozzarella, tomatoes, and pesto, are a wonderful take on eggs Benedict.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- ½ cup black olives, pitted and sliced
- 1 tablespoon chopped fresh parsley
- ½ cup dry white wine
- 1 pound cod fillets
Instructions
- In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.
- Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.
- Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.
Nutrition Facts
| Calories | 230 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 1 g |
| Sodium | 459 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent!!
I added more Italian seasoning, used green olives and added marinated artichoke hearts.
I’ve made this as written in the skillet and also in baked in oven. If you like more seasoning just add what you like. I do like to add a topping of buttered crumbs and parm in the oven. The olives make this delicious, green or black. I’ve gone Italian, Mexican or Mediterranean. If you find it bland you didn’t use enough spice. Try it, you’ll love it!
Easy to make!
We’ve made this several times. But Cod and Haddock are not readily available here so we make it with frozen Mahi Mahi from Costco. It is an quick, easy, and delicious break from run-of-the-mill dinners. And using kalamata olives gives it an extra something.
Delicious! Twin 10 year old boys had thirds! We used fresh mangrove snapper and Spanish mackerel.
Love this recipe.
Nice dish, I used fresh tomatoes, to make it. Since the recipe didn’t really have any seasoning I used a tablespoon of Italian seasoning as some others stated in reviews. I also used a tablespoon of fresh lemon juice in the sauce to brighten it up and put lemon wedges on the table. This is a very easy recipe to make your own! Thank you!!!
This was a nice simple way to prepare cod. I dressed it up with a few more spices and served it over quinoa.
I think what I liked most about this recipe is how easy and fast it was. I was also able to pause cooking at the point the fish is added until we were actually ready to sit down and eat. It really is full of flavor. I did take others advice and step up the seasoning a bit and it turned out fantastic. I think it could also be easily adapted to a Mediteranian dish with green olives and perhaps some capers. I will try to do this next time.
Yes, I will make it again. I added some extra spices to the garlic, onions, sliced black olive in a can, and parsley. What did I add. To begin I used half 100 butter and olive oil mixed. I added small amounts of oregano and thyme (small amount because they can overpower the other spices), and rosemary. Salt and pepper should also added while it is cooking. It turned out to be a delicious sauce for my fish fillets.
I made this and my family thought it was delicious. I used a pound each of cod and tilapia fillets, and, like other reviewers, I spiced it up with salt, freshly ground pepper, oregano, and just a dash of cayenne on the fillets. This gave the dish a nice color and a little heat. Great dinner served with rice, steamed green beans, and sautéed zucchini with sweet peppers.
This dish was delicious, and plated like a fine restaurant offering. I did adjust it a bit with red pepper flakes and a generous amount of Italian spices. I served it over brown rice and with steamed broccoli. Wow!!
it was tasty but next time I would break up the fish into chunks.
So easy and really healthy. You can vary it a lot, too. We added in more herbs and Mexican spices to give it a kick, and we used fresh tomatoes (blanched and peeled) instead of canned ones.
I added extra garlic, a little lime, and marinated artichokes. I’ll make it again.
Outstanding recipe…so healthy too! Added dried basil and oregano and more olives and allowed the “sauce” to simmer for more time before adding the cod/haddock. Once the fish is added, spoon sauce over the tops and DO NOT overcook! Delicious Mediterranean dish.
Delish! perfect when cooking light and watching calories. Made as written and it was great. It is always nice to find recipes that are flavorful when dieting. Thank you for this recipe!
Based on other reviewer’s suggestions I added a couple pinches of red pepper flakes and generous amounts of Italian herbs (basil, oregano, rosemary); replaced wine with low sodium chicken broth, and sprinkled salt and pepper on the fish when placing in the pan. I served with orzo cooked in chicken broth with basil added. Great healthy dish that is fast and yummy. When I make again I’ll add more garlic and try it with wine. Thanks!
I added some oregano and basil
Love this recipe. I did make a few minor changes. I sub out the sherry for white wine or vegetable broth. Which ever one I have on hand. I use tilapia instead of cod. Super good every time I make it.