Cod alla livornese

Ingredients

• 5–6large tomatoes (or 400 g chopped tomatoes)
• 700 gcod loin
• 125 ml (½ cup)olives
• 8–10capers
• 1onion
• 2 clovesgarlic
• to tasteolive oil
• 1 tsporegano
• 1 tspbasil
• to tastesalt and black pepper
• juice of ½lemon

Instructions

1. 1

   Cut the cod

   Divide the cod loin into four equal portions.

2. 2

   Prepare tomatoes

   Blanch the fresh tomatoes, peel off their skins and dice them. If using chopped tomatoes, skip this preparation.

3. 3

   Chop aromatics

   Finely chop the onion and garlic.

4. 4

   Soften onion

   Heat olive oil in a frying pan, add the onion and cook for 3 minutes, until softened.

5. 5

   Add garlic

   Stir in the garlic and cook for a further minute.

6. 6

   Cook the sauce

   Add the tomatoes, capers, olives cut into smaller pieces, oregano, basil, salt and pepper. Stir together and simmer for 10 minutes.

7. 7

   Bake the cod

   Arrange the four cod portions on top of the sauce. Season with salt, pepper and oregano, then drizzle with lemon juice. Bake in an oven preheated to 200°C, using conventional top-and-bottom heat, for 15–20 minutes.

8. 8

   Serve the fish

   Serve with rice, roast potatoes or ciabatta.

What is cod alla livornese?

Livornese-style fish takes its name from Livorno, a port city on Tuscany’s coast, where seafood is often served with a lively tomato-based sauce. This version combines cod with olives, capers, garlic and herbs for a balance of sweet, briny and aromatic flavours.

The cod cooks directly on the sauce, so it stays connected to the tomato and olive flavours. It is a simple way to make a fish supper feel complete without preparing a separate sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 37g protein, 11g carbs, 8g fat.

Cod supplies most of the protein, while the tomatoes and any rice, potatoes or bread served alongside contribute most of the carbohydrates. Olive oil and the olives provide much of the fat, and the capers and olives also make sodium worth keeping in mind. For a balanced plate, serve with a generous portion of vegetables and choose one of the listed starchy sides.

Building the tomato sauce

Fresh tomatoes: Blanching and peeling gives the sauce a smoother finish, while dicing helps them soften during the simmer. Chopped tinned tomatoes are a convenient alternative as listed in the ingredients.

Olives and capers: These bring a salty, tangy edge to the tomatoes. Chop the olives into smaller pieces so they are easy to eat alongside the fish.

Getting the cod ready

Even portions: Divide the loin into four similar-sized pieces so they are more likely to cook at the same rate. Patting the fish dry before seasoning can help the seasonings cling, though it is not essential to the method.

Freshness: Cod loin is a thick, meaty cut that suits baking in sauce. If your pieces differ noticeably in thickness, check the thinner ones first.

The oven finish

Sauce base: Simmer the tomato mixture for 10 minutes before adding the fish, giving the tomatoes time to soften and the flavours to come together.

Doneness cue: Bake at 200°C for 15–20 minutes, as directed, and check the thickest part of the cod. It should turn opaque and separate into flakes with gentle pressure; avoid leaving it in the oven once cooked.

Seasoning to taste

Salt balance: Olives and capers are already salty, so season the sauce carefully and taste it before adding extra. Lemon adds brightness, while oregano and basil give the tomato base its herbal character.

Herbs: The recipe uses oregano in the sauce and again over the fish. Keep some back for the final seasoning rather than adding it all at once.

What to serve alongside

Rice: A mild accompaniment that catches the tomato sauce and keeps the plate simple. Spoon some of the sauce over the rice when serving.

Roast potatoes or ciabatta: Potatoes make the meal more substantial, while bread is handy for mopping up the sauce. Add a green vegetable or salad if you want a fresh contrast.

Recipe notes & tips

• If using fresh tomatoes, score their skins before blanching to make peeling easier.
• Cut the olives small enough to distribute through the sauce and across the portions.
• Taste the sauce before salting it, since the olives and capers add saltiness.
• Use a baking dish or oven-safe pan for the oven stage.
• Check the thickest piece of cod near the shorter end of the baking time.
• Serve soon after baking so the cod remains tender.

Variations

• Use chopped tomatoes: Choose the listed 400 g tinned option to skip blanching and peeling.
• Add chilli: Stir a little chilli into the sauce with the garlic for gentle heat.
• Try another white fish: Use a similar thick fillet and check it for doneness as it bakes.
• Change the herbs: Use extra oregano or basil to suit your preference while keeping the tomato base.
• Add greens: Serve with steamed green beans or a leafy salad for a fresh side.

Common mistakes to avoid

• Over-salting early: Olives and capers are salty, so taste the sauce before seasoning further.
• Uneven portions: Pieces of very different thicknesses cook at different rates; divide the loin as evenly as possible.
• Skipping the sauce simmer: Give the tomato mixture its full 10 minutes before adding the cod.
• Overbaking the fish: Check the thickest piece after 15 minutes and take it out once it flakes easily.
• Using a non-oven-safe pan: Transfer the sauce to an oven-safe dish before adding the fish if needed.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a covered pan over low heat or in the microwave until hot throughout; avoid prolonged heating, which can dry out the cod.

Frequently asked questions