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Sicilian-Style Baked Cod

Cod fillets are baked over wilted red onion with anchovy breadcrumbs, fresh herbs, white wine, and olives.

Adapted from Serious Eats.

Sicilian-Style Baked Cod, plated
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This recipe, inside the app

Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:

Sicilian-Style Bake... 0/0 COOK 1COOK 2
1Mise en place
Prep 12 to 16 oz white fish fillet: cut in 3 to...
2Prepare the onion
3Plate and serve
+ 15 more steps in the app
Sicilian-Style Bake... 0/0 COOK 2COOK 1
1Mise en place
2Prepare the onion
Cut the red onion into eighths, separating the layers...
3Plate and serve
+ 15 more steps in the app

Ingredients

The full plan

Split between two cooks — each step says who's on it.

1. Mise en place COOK 2

  • Prep 12 to 16 oz white fish fillet: cut in 3 to 4-ounce portions

2. Prepare the onion COOK 1

  • Cut the red onion into eighths, separating the layers to create wide, square slices

3. Preheat the oven COOK 2

  • Adjust the oven rack to the middle position and preheat the oven to 400°F (200ºC)
🤝 Cook 2 takes over at the oven.

4. Make the onions COOK 1

  • In a medium sauté pan, heat 1 tablespoon of the olive oil over low heat, about 5 minutes
  • Add the red onion, season with salt and freshly ground pepper, and sauté, stirring occasionally, until the onion has wilted and started to turn translucent, 8 to 10 minutes, be careful not to let it brown
  • Add the red wine vinegar to the pan and shake briefly to coat the onions
  • Transfer the onion mixture to the bottom of an 8- by 12.25-inch baking dish

5. Mise en place COOK 2

  • Prep 10 to 12 oil-cured black olives: cracked and pit

6. Make the breadcrumbs COOK 1

  • Wipe the sauté pan with a paper towel to clean it, place it back over low heat, and add the remaining 1 tablespoon of olive oil
  • Heat until shimmering, about 5 minutes
  • Add the anchovy paste and, using a wooden spoon, stir to dissolve the paste into the oil, about 1 minute, Dump the dried breadcrumbs into the pan and stir to completely coat them with the oil, about 15 seconds
  • Transfer the breadcrumbs to a small bowl to cool slightly, about 5 minutes

7. Add the herbs COOK 1

  • Add the fresh flat-leaf parsley, fresh mint leaves, and large fresh basil leaves to the bowl with breadcrumbs, season with salt and freshly ground pepper, and stir to combine

8. Assemble the fish COOK 1

  • Lay the firm white fish fillet on top of the onions and season the fish with salt and freshly ground pepper, Distribute the breadcrumb-herb mixture evenly on top of the fish
  • Add the dry white wine or water to the baking dish and scatter the oil-cured black olives around the dish
🤝 Cook 2 hands over the white fish fillet.

9. Bake the fish COOK 1

  • Bake the fish until opaque and flaky but still moist, 15 to 20 minutes
  • Check the pan after 10 minutes and add a bit more water or wine if dry

10. Plate and serve BOTH

  • Serve immediately, with onions, olives, and pan juices spooned alongside the fish

See it in action

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Cook this with your co-chef

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