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Sheet pan cod with roasted eggplant, red peppers, cherry tomatoes, olives and capers

Sheet-Pan Cod with Caponata Vegetables

A four-serving sheet-pan dinner of cod and sweet-sour roasted eggplant, peppers, tomatoes, olives and capers, finished with fresh parsley.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings

Equipment

  • 1 large rimmed 18-by-13-inch sheet pan
  • 1 food thermometer

Ingredients
  

  • 1.5 lb cod fillets divided into four approximately 6-oz portions, thawed if frozen
  • 1 medium eggplant about 1 lb, cut into 3/4-inch cubes
  • 1 red bell pepper cut into 1-inch pieces
  • 1 small red onion cut into wedges
  • 1 cup cherry tomatoes whole or halved if large
  • 3 tbsp olive oil divided: 2 tbsp for vegetables and 1 tbsp for cod
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt divided equally between vegetables and cod
  • 1/4 tsp freshly ground black pepper divided equally between vegetables and cod
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • 2 tbsp capers drained
  • 1/4 cup pitted green olives chopped
  • 2 tbsp flat-leaf parsley chopped, for finishing

Instructions
 

  • Preheat the oven to 425°F (220°C). On a large rimmed 18-by-13-inch sheet pan, toss the eggplant, red pepper, onion and tomatoes with 2 tablespoons of the olive oil, the minced garlic, oregano, 1/4 teaspoon kosher salt and half the measured black pepper. Spread in one layer.
  • Roast the vegetables for about 20 minutes, stirring halfway, until the eggplant starts to soften and brown. If still firm, continue roasting and keep the cod chilled.
  • Whisk the vinegar and honey, then stir in the capers and chopped olives. Toss this mixture with the roasted vegetables. Make four spaces in the pan and add chilled, patted-dry cod; brush with the remaining 1 tablespoon olive oil and season with the remaining 1/4 teaspoon kosher salt and pepper.
  • Return the pan to the oven and bake for roughly 12–15 minutes, until the thickest part of every cod portion reaches 145°F (63°C). Adjust the time for fillet thickness and move any portions that finish early to a clean plate.
  • Transfer the cod to clean serving plates, divide the vegetables and pan juices between four servings, sprinkle with the chopped parsley and serve promptly.

Notes

Use thawed fish. The 55-minute planning total excludes oven preheating and any time needed for thicker fish or firmer eggplant. Give vegetables about a 20-minute head start; the fish's thickest part must reach 145°F (63°C). Keep raw-fish utensils and surfaces separate from ready-to-eat parsley and clean serving plates. Refrigerate leftovers promptly and follow the shorter of package instructions and general refrigerated-leftover guidance; reheat leftovers to 165°F (74°C). Do not add unmeasured sauce, nutrition figures, ratings or tasting claims.