Prep 10 mins
Cook 30 mins
This is adapted from my local newspaper. Any mild white fish will work here. This dish is easy to prepare. Kalamata olives are the black Greek olives, but you can substitute nearly any olive you prefer.
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1⁄2 cup red onion, chopped
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried thyme
- 2 lbs plum tomatoes, coarsely chopped
- 1⁄4 cup kalamata olive, pitted and coarsely chopped
- 1 tablespoon capers, drained
- 1⁄2 cup parsley, chopped and divided
- 1 1⁄2 lbs cod fish 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, stir. Add tomatoes, olive, capers and about half the parsley. Simmer until tomatoes cook down to a chunky sauce.
- Sprinkle fish with salt 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.
Very tasty fish! I like the method of cooking the fish in the sauce, it gave a very nice flavor as opposed to just topping the fish with the sauce. I also used two cans of diced tomatoes since I didn't have any fresh on hand. It was delicious, thanks!