Baked Cod With Tomatoes Olives and Capers
Ingredients
- 1 28-oz. can whole peeled tomatoes, crushed with your hands
- 1 cup Castelvetrano olives, pitted and torn
- 1 small yellow onion, sliced
- ½ cup red wine
- ¼ cup olive oil
- 3 tablespoons capers
- ½ teaspoon crushed red pepper
- 1 ½ teaspoons kosher salt, divided
- Freshly ground black pepper
- 6 6-oz. cod fillets
- Chopped fresh flat-leaf parsley, for serving
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