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Delicate Cod Sautéed and Simmered in White Wine, Garlic, and Capers Recipe

Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.


There is such an incredible array of fish recipes that it can be difficult to decide if what one has created is truly new and original. Doubtless, somebody has already created a cod recipe like my own, but at least I can say that it is not the ubiquitous fish and chips. My cod recipe has its own independent flavor, one that is sure to enchant any lover of strongly seasoned fish, and one that is brimming with savory goodness with a punch of tartness!

With a combination of large amounts of garlic, the standard seafood seasonings of salt, pepper, dill, and tarragon, and a rich, deep flavor produced by breaded fish simmering in white wine, this recipe would already be quite good. But what truly makes it excellent is the marriage of plentiful amounts of capers and olives, adding a degree of zest and energy to the dish that it would otherwise be merely "good." These final additions elevate the final dish so that it is both elegant and potent.

This recipe is entirely my own.


  • 1 1/2 lb cod
  • 6 cloves garlic, peeled and chopped
  • 3 tablespoons olive oil, for frying
  • Flour, for breading the fish
  • 2 cups dry white wine
  • 3 tablespoons capers
  • 1 teaspoon dill
  • 2 teaspoons tarragon
  • Salt
  • Pepper
  • 15 pitted black olives


  1. Salt and pepper the fish. Then bread the cod with flour, coating it thoroughly. Peel and mince the garlic.
  2. Heat the olive oil in a large casserole or skillet until it simmers when a speck of flour is dropped in. Put in the fish, and fry one side for 5 minutes. Then fry the other side for 5 minutes, as well. Try to keep the fish intact when moving it.
  3. Add in the garlic, 2 tablespoons of capers, olives, dill, and 1 teaspoon of tarragon. Add in 2 cups of dry white wine, and reduce heat to a simmer. Simmer for several minutes, working to melange the ingredients.
  4. Add in the remaining capers and tarragon onto the fish as it is served, for garnish. Lemon also always goes well with fish, so if you have some lemon wedges, use them.

© 2018 Ryan Thomas