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There's a lot to love about this Italian-inspired dish, aside from it being delicious! It's made in one pan (a baking sheet), it's quick and easy and you can substitute chicken, if you prefer. Rach likes to arrange the sliced charred bread around the fish after it comes out of the oven, so it absorbs the juices. Then she brings the tray right to the table, and dinner is served.

Pro Tip from Rach: For this recipe, you can use a whole side of cod or a large piece of halibut or cut the fish into portions before baking. 

For more popular sheet pan recipes from Rach, check out her Utica Tomato Pie and Korean-Style Chicken and Vegetables


  • 2 ½ pounds thick cod or halibut
  • Juice of 1 lemon
  • Salt and pepper
  • 1 small red onion, very thinly sliced by hand or mandolin
  • 2 boxes cherry tomatoes, halved
  • 5 cloves garlic, 4 very thinly sliced or chopped and 1 halved for charred bread
  • ½ cup pitted green Cerignola olives, coarsely chopped
  • ½ cup pitted black olives (oil-cured or kalamta), coarsely chopped
  • ¼ cup capers in brine, drained and coarsely chopped
  • ¼ cup chopped flat-leaf parsley
  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons fennel seeds or pollen or combination of each
  • 1 teaspoon red pepper flakes
  • About ¼ cup EVOO, plus more for drizzling on bread
  • 1 loaf ciabatta bread, halved horizontally
  • Flaky sea salt


Serves: 4 to 6


Preheat oven to 400°F. Line a baking sheet with parchment paper.   

Place the fish on the baking sheet. Top the fish with juice of 1 lemon and season with salt and pepper. Arrange the onions across the fish. In a bowl, combine the tomatoes, sliced or chopped garlic, olives, capers, parsley, oregano, fennel, red pepper and EVOO. Spoon the cherry tomato sauce all over the fish and bake 25 minutes or until fish is opaque and cooked through. 

Char bread over open flame on gas stove or, after fish is out of the oven, broil it to char. Rub the charred bread with halved garlic, dress with EVOO and season with flaky salt, then cut into portions.