cod w/olives, tomatoes and capers

By stanley

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup chopped red onion
• 1/4 teasp each dried oregano and thyme
• 2 lbs plum tomatoes(or 1can 16oz diced)
• 1/4 cup coarsely chopped kalamate olives
• 1 tablespoon drained capers
• 1/2 cup chopped parsley divided
• 1 1/2 lbs cod fillet
• 1/2 teasp salt

Details

Servings 4

Preparation

Step 1

heat the oil in a dutch oven or deep skillet set over med high heat. Add the garlic and onion and cook, stirring until somewhat softened, about 3 minutes. Add the oregano and thyme; stir, add the tomatoes, capers, olives and about half the parsley and simmer gently until the tomatoes cook down to the consistency of a chunky sauce.

Sprinkle both side of the fish w/salt. Push some of the sauce to the sides of the pan, and place the fillets over the remaining thin layer. spoon a little sauce over the fish, cover pan and reduce heat to med. Simmer gently until the fish is opaque in the center and easily flakes, about 10 minutes.

Sprinle remaining parsley over the fish just before serving