Prep 20 mins
Cook 0 mins
A Mary Ann Esposito recipe, this is very easy, quick and delicious. Healthy too!
- 29.58 ml extra virgin olive oil
- 1 onion, diced
- 2 celery ribs, diced
- 473.18 ml plum tomatoes, coarsely chopped
- 14.79 ml capers, drained and minced
- 1 bay leaf
- 29.58 ml flat leaf parsley, chopped
- 907.18 g cod, fresh, cut into chunks
- fine sea salt
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and celery and cook until soft.
- Stir in the tomatoes, capers, bay leaf, and parsley and simmer, covered, for 3 to 4 minutes.
- Add the cod, cover, and cook over low heat for about 8 minutes, or until the fish flakes easily with a fork.
- Add salt to taste and serve.
- Variation: The fish can also be served as a sauce over spaghetti.
This was so nice, I am a big lover of fish so this is one that I will love to make again. I made it to the recipe I just cut it by half, my tomatoes were tinned, but I didn't think it took anything away from the recipe. What ever you do don't leave out the capers as they do give it a nice zing and it just wouldn't be the same without them. It's very low in carbs and the sugar content is also low so it's right up my street, and so easy and quick to make. Thank you for posting. Made for on tour the diabetic forum June 2011.
This was fantastic! I used a 28-oz. can of plum tomatoes and probably should've drained them, but it still came out delicious. Fresh tomatoes would've been better, of course, but canned works just fine, I think. The sea salt is a great touch to finish the dish. I served it over spinach tagliatelle, and I absolutely loved it.
Fast and easy dish. I wanted a fish & sauce dish and this was it! I doctored the sauce up with some chicken stock and crushed red pepper to add some heat. I served with linguine which was delish. Thanks for posting.