- 1
Ingredients
- 4 thick cod fillets
- 4 TBL olive oil divided
- 1 medium onion chopped
- 2 cloves garlic chopped
- 1 14oz can whole tomatoes
- 1 bay leaf
- Good olives Kalamata or Italian black
- Capers
- salt & pepper to taste
- chopped parsley for garnish
Preparation
Step 1
IN SAUCEPAN, HEAT 3 TBS. OF OLIVE OIL OVER MEDIUM HEAT.
ADD 1 MEDIUM ONION CHOPPED, 2 CLOVES GARLIC CHOPPED AND COOKED FOR 5 TO 7 MINUTES
ADD A LITTLE SALT, AND STIR THROUGH UNTIL WELL COATED WITH OIL AND ONIONS
IN A BOWL WITH YOUR HANDS, CRUSH 14 OZ. WHOLE TOMATOES,
AND TO SAUCEPAN TOGETHER WITH 1 BAY LEAF AND SALT
STIR EVERYTHING TOGETHER AND BRING TO A BOIL
REDUCE HEAT TO A SIMMER AND COOK FOR 15 TO 20 MINUTES
STIR IN OLIVES AND CAPERS
REMOVE FROM HEAT, AND SEASON WITH SALT AND PEPPER.
PREHEAT OVEN TO 350
SPOON A THIN LAYER OF SAUCE INTO BAKING DISH
THEN LAY FISH ON TOP AND SPOON THE REMAINING SAUCE OVER THE TOP
DRIZZLE WITH REMAINING 1 TBS OLIVE OIL , COVER WITH ALUMINIUM FOIL
BAKE 15 TO 20 MINUTES, UNTIL FISH IS ALMOST COOKED THROUGH
REMOVE FROM OVEN AND ALLOW TO REST SO THAT FISH KEEPS COOKING IN THE SAUCE'S RESIDUAL HEAT AND REMAINS MOIST.
GARNISH WITH PARSLEY AND SERVE.