cod Baked with Tomatoes and Feta

By caligma

Ingredients

• 1 lb. Cod fillets
• 3 tbsp all purpose flour
• 2 tbsp olive oil
• 1 cup crumbled feta cheese
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 sweet green pepper, chopped
• 1 can (19 0z) tomatoes
• 1/2 cup pitted black olives
• 1/2 tsp dried oregano
• Pinch granulated sugar
• Pinch hot pepper flakes
• 2 Tbsp minced fresh parsley
• salt and pepper

Preparation

Step 1

1 Cut cod into serving-size portions: Pat dry Dredge lightly in flour.
2 In large skillet, heat half of the oil over medium high heat; brown cod lightly on both sides
Arrange in 8 inch square baking dish; sprinkle with feta. Set aside.
3 Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring until softened, about 4 minutes. Add tomatoes, crushing with fork stir in olives, hot pepper flakes and sugar. Bring to boil; reduce heat to medium low and simmer, stirring often, until thickened, about 10 minutes.
4 Add parsley; season with salt and pepper to taste. Spoon over fish.(Dish can be prepared to this point, cooked, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time) Bake uncovered, in 375 degree oven for about 15 minutes or until bubbly.