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Black Cod with Pine Nuts, Tomatoes, and Olives

Scott Phillips

Servings: 4

Toasted pine nuts provide a nice textural contrast to the firm, flaky fish in this easy dinner recipe.


  • 1 Tbs. extra-virgin olive oil
  • 3 medium cloves garlic, chopped
  • 1/2 cup dry white wine
  • 3 cups grape tomatoes, halved (quartered if large)
  • 1-1/2 cups lower-salt chicken broth
  • 1/2 cup pitted, halved Niçoise olives
  • 4 skinless black cod (sablefish) or Pacific cod fillets (about 4 oz. each)
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. chopped fresh thyme
  • 2/3 cup pine nuts, toasted

Nutritional Information

  • Calories (kcal) : 520
  • Fat Calories (kcal): 380
  • Fat (g): 42
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 11
  • Monounsaturated Fat (g): 20
  • Cholesterol (mg): 55
  • Sodium (mg): 700
  • Carbohydrates (g): 12
  • Fiber (g): 3
  • Protein (g): 22


  • Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and let simmer until reduced by half, about 2 minutes. Add the tomatoes, broth, and olives. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.

    Season the fish with salt and pepper. Stir the thyme into the sauce. Nestle the fish into the sauce, return to a simmer, cover, and reduce the heat to low. Cook until the fish is just cooked through, about 4 minutes. Transfer the fish to 4 shallow bowls. Add the pine nuts to the sauce and season to taste with salt and pepper. Spoon the sauce over the fish and serve.

Make Ahead Tips

Serve with a hunk of crusty bread to sop up the tomato sauce.

Serve with Wilted Arugula Salad with Crisp Potatoes, Feta & Warm Black Olive Vinaigrette for a complete meal.

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Reviews (13 reviews)

  • taylor194 | 06/07/2016

    This dish was beyond my expectations..almost changed the chicken broth to clam broth!!Don't change a thing. Delicious. Served it with italian chopped salad and homemade foccacia bread.

  • alison_w | 08/19/2014

    Perfectly delicious. We eat a lot of fish, and this recipe is topnotch. Followed it exactly, except used cherry tomatoes augmented with a few cut-up early girls to make 3 cups. Had to boil tomatoes down (rather than "simmer" them down) for 10 minutes rather than 8 to get them thick enough, but everything else was just as the recipe said. Did not take long. Served it with rice and green beans, and used only one pound of black cod, which was just right for 3 people. The sauce is so good it doesn't matter if there is less fish.

  • Amazona | 01/30/2014

    Beautiful, absolutely delicious, and made in minutes. In all my many years of home-cooking I've avoided fish for fear of yet another bland, overcooked disaster, but this turned out perfectly, just like in the picture. Following the easy instructions my fresh cod loin was firm, moist, flavoursome and it flaked apart at the touch of my fork. The sauce was heavenly, I wish I'd made more. This is definitely my type of food. Most of the time I can't face the type of 'man food' I cook up for my family of boisterous boys (husband included) with hearty appetites, but since I found finecooking I've been increasingly making quick dishes for myself (cutting down on the recipe if necessary) alongside the family meal I make for them. Easy! This one has just zoomed to the top of my favourites!

  • Bradley1951 | 09/17/2013

    I found a great deal on whole black cod and found this recipe to try out. It is so easy and incredibly wonderful. The flavors fit together so well and everyone commented that it was like a fine restaurant meal. I will make this again.

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