Roasted Cod With Burst Tomatoes and Olives

In this effortless one-skillet meal, cod fillets are simply pan-roasted — basted in butter on the stovetop — then gently finished in a moderate oven to guarantee even cooking and tender, flaky fish. While the cod rests, the flavorful pan juices quickly turn into a bright, lemony sauce with sweet cherry tomatoes, briny olives, tangy capers and fragrant dill. The balance of buttery richness and bright acidity in the sauce complements the mild seafood, but this dish is versatile: Hake, halibut or some other similarly mellow white fish would also work nicely.

Ingredients

• 4 (6-ounce) skinless, center-cut cod fillets (or hake, halibut or other mild white fish)
• Salt and pepper
• 1 tablespoon extra-virgin olive oil
• 4 tablespoons unsalted butter
• 8 ounces cherry tomatoes, halved (1 1/2 cups)
• 0.3333333333333333 cup pitted chopped green olives
• 1 tablespoon chopped capers
• 1 tablespoon lemon juice
• 2 tablespoons chopped dill
• Crusty bread, cooked rice or grains (such as quinoa or farro), for serving

Steps

1. Heat oven to 375 degrees. Season fish with salt.
2. In a 12-inch, oven-safe, nonstick skillet, heat oil with 1 tablespoon of the butter over medium-high. When butter melts and foaming subsides, arrange fish in a single layer and baste the tops with the butter mixture. Transfer to the oven and roast until fish is flaky, opaque throughout and just cooked through, 12 to 14 minutes. Transfer fish to 4 serving plates.
3. Add the remaining 3 tablespoons butter to the skillet and stir over medium heat until melted and light golden, 2 minutes. Add tomatoes and cook, stirring occasionally, until they just start to soften and release juices, 2 minutes. Stir in olives, capers, lemon juice and dill; season with salt and pepper. 
4. Spoon some of the pan sauce over each piece of fish. Serve warm with crusty bread, rice or grains on the side.