Monday, January 31, 2011

Cod with Tomatoes, Capers, and Olives

This sauce is really good so you might want to make couscous or rice to go with this fish dish.

Cod with Tomatoes, Capers, and Olives

1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup red onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
24 oz. diced tomatoes
1/4 cup Kalamata olives, pitted and coarsely chopped
1 tablespoon capers, drained
1/2 cup parsley, chopped and divided
1 1/2 lbs cod fillets
1/2 teaspoon salt

Heat oil in a Dutch oven or deep skillet over medium high heat. Add garlic and onion and saute, stirring until the onions begin to soften, about 3 minutes. Add oregano and thyme, and salt and stir. Add tomatoes, olive, capers and about half the parsley. Simmer a bit.

Sprinkle fish with salt and pepper on both sides. Push some of the sauce to one side of the pan and spread the rest thinly over the bottom of the pan. Place the fish on top of the sauce in the bottom of the pan and cover with the sauce that you previously pushed aside. Cover the pan and simmer over medium heat until the fish is opaque and flakes easily, about 10 minutes.

Sprinkle the remaining parsley over the fish and serve.

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