1 lb fresh or frozen skinless Cod fillets (can use Flounder, Haddock, or Halibut)
1 tsp dried oregano, crushed
1/2 tsp coarsely ground black pepper
1 tbl olive oil
1 1/3 cups chopped roma tomatoes (4 medium)
1 small onion, cut into thin wedges
1/4 cup sliced pitted ripe olives
1/4 cup dry white wine or chicken broth
1 tbl capers, drained
2 cloves garlic, minced
Instructions
1. Thaw fish, if frozen. Rinse fish; pat dry with
paper towels. If necessary, cut into four serving-
size portions. Measure thickness of fish. Sprinkle
fish with 1/2 tsp of the dried oregano and 1/4 tsp
of the pepper.
2. In a large nonstick skillet, heat oil over
medium heat. Add fish, seasoned sides down, and
cook for 2 minutes, turning once. Add the
remaining 1/2 tsp dried oregano, the remaining 1/4
tsp pepper, tomatoes, onion, olives, wine, capers,
and garlic.
3. Bring to boiling; reduce heat. Simmer, covered,
for 4 to 6 minutes per 1/2-inch thickness of fish or
until fish flakes when tested with a fork. Using a
slotted spatula, transfer fish to shallow bowls or a
serving platter; cover and keep warm.
4. For sauce, bring tomato mixture to boiling. Cook,
uncovered, for 1 1/2 to 2 minutes or until slightly
thickened Spoon sauce over fish.
Originally Submitted
7/29/2013
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