Mediterranean Skillet Cod (South Beach Diet Phase 1)

Submitted by Lizzie_Rodriquez

"From most recent book. Haven't tried. Servethe cod in shallow bowls with soup spoons so you don't leave any of the rich sauce. This recipe is best made with red, full-flavored, Spanish pequillo peppers, which you usually find among the other jarred peppers in the supermarket. You could use roasted red pepper instead."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium zucchini, cut into 1/4 inch slices
• 1 small onion, thinly sliced
• 3 garlic cloves, minced
• 1 pinch salt
• 1 pinch fresh ground black pepper
• 14 1⁄2 ounces diced tomatoes, drained
• 1⁄2 cup roasted red pepper, thinly sliced (or preferred 2 pequillo peppers, from a jar, thinly sliced)
• 24 ounces cod, fillets (4-6 ounce fillets)
• 2 tablespoons fresh parsley, chopped

directions

1. In a large skillet, heat oil over medium heat. Add zucchini, onion, garlic, and a pinch of salt and pepper. Cook, stirring occasionally, 10 minutes.
2. Stir in tomatoes and peppers and simmer over medium heat 10 minutes longer.
3. Nestle fish fillets into the sauce, spooning some of the mixture on top of the fillets. Cover the pan and continue to simmer until fish is opaque and cooked through, about 10 minutes. Sprinkle with parsley and serve warm.

Reviews

[goodmartha]

This is so delicious and simple to make! Really great sauce that gives the cod great flavor. I would suggest increasing the amount of zucchini which also soaks up the other flavors and tastes amazing.

 

[neeceegirl]

This is simple and deilcious, and not too salty. The broth is tasty and the sweetness of the vegetables comes though. I used an entire zucchini which was perfect.