Veracruz Cod
By Joelene
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, halved, sliced
- 2 medium sweet red and yellow peppers, cored and sliced
- 2 cloves garlic, sliced
- 1/2 cup sliced pimento-stuffed olives
- 1 can (14-1/2 ounces) stewed tomatoes
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 pieces cod (about 6 ounces each)
- 2 bags (6 ounces each) baby spinach, washed
- 1 ripe avocado, peeled, sliced thin
Details
Preparation
Step 1
1. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add onion, peppers and garlic. Cook for 7 minutes, stirring occasionally, so that garlic does not burn.
2. Add olives, stewed tomatoes, lemon juice, oregano, 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Break up tomatoes with a wooden spoon. Bring to a simmer.
3. Add the fish to the simmering sauce and tuck fish in so that it is covered with sauce. Simmer, uncovered, for 3 minutes. Turn fish gently; cook 3 more minutes, until fish is cooked through and flakes easily.
4. While fish is cooking, heat the remaining 1 tablespoon olive oil in a large saucepan. Add spinach and remaining salt and pepper. Cook until just wilted, about 2 minutes.
5. Serve fish with wilted spinach topped with the avocado slices. Makes 6 servings.
You'll also love
- Crab Meat w Cocktail Sauce... 0/5 (0 Votes)
- No Potato Beef Stew 0/5 (0 Votes)
- Cauliflower Crab Chowder 0/5 (0 Votes)
- Spinach and Tuna Soup 5/5 (1 Votes)
- Nelfred's Salmon-Rice-Bacon 0/5 (0 Votes)
- Sweet and Sour Cod with Cabbage... 0/5 (0 Votes)
Review this recipe