Recipe by Dienia B.
Spanish Zaar World Tour 8. Famous Chefs Cookbook, 1941.
Top Review by twissis
Made for ZWT-8, DH & I differed on the success of your recipe. He chose the recipe & I made a half recipe for 2 of us (mostly as written). I used a generous amt of lemon pepper, added black olives at his request & scattered lemon zest over the plated fish because I like it & wanted a colour variant for the pic. I did have issues w/the recipe. I tried & soon abandoned Step 1 of the prep. Maybe I just wasn't very good at it, but trying to slice cod fillets into 1/2 in strips was destroying the lovely flesh of the fillets. If you meant 1/2 in thick fillets, then mine were good-to-go w/o slicing. I also felt the oven temp was too high. I didn't want to 2nd-guess the recipe, but more important was not to ruin the fish. I finally opted for a 30 min cook time at 375F. The fish was perfectly done & moist. I felt the tomato flavour overpowered any fish flavour, but that may well be a feature of the Spanish cuisine. DH praised the recipe w/enthusiasm, so we compromised on the rating. As I plated for the pic, I had the thought that a lightly-creamed version could be easily created by adding a bit of cream cheese to the sauce & that might also help to mellow the tomato flavour. I will likely try that next time. :-)
- 2 lbs cod
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 1⁄2 cups tomatoes, cooked
- 1⁄4 cup black olives, sliced
- 1 tablespoon flour
- watercress (optional)
Directions See How It's Made
- Cut cod into 1/2 inch strips (the whole fish fillet is ok ).
- Sprinkle with salt and pepper.
- Place on an olive oil coated baking sheet.
- Sprinkle with onion and bell pepper.
- Pour tomatoes and black olives around cod.
- Bake in hot oven 375 degrees Fahrenheit until fish is just tender, about 30 minutes.
- Remove fish to serving platter.
- Mix flour with a little water and pour over the sauce.
- Pour over fish; garnish with watercress if desired.