Roasted Cod w/Tomatoes,Olives, & Capers served over Tagliolini Pasta~

By tulawdog

Ingredients

• 4 Cod Fillets
• 5 Roma Tomatoes, chopped
• 1 cup Pomi Marinara Sauce
• 4 cloves of minced garlic
• 1 medium onion sliced
• 1/2 cup Kalamata Olives ( I used unpitted)
• 1/4 cup Capers
• 4 tblsp extra virgin olive oil
• 1 tsp dried peperoncini chilies
• salt & pepper to taste
• I used 8.82 oz box of Cipriani Tagliolini Extra Thin Egg Pasta
• (Boiled the pasta in Sea Salt & Olive Oil)

Preparation

Step 1

Season the Cod fillets with freshly squeezed lemon juice, Sea Salt & freshly ground black pepper. If time permits, then marinate the Cod for 3o minutes. Heat a large non-stick heavy bottom pan and pour about 2tbsp of olive oil. Saute the Cod for 2 minutes on high heat on both sides until light golden brown color. Take the fillets out of the pan and place them on a platter. Pre- Heat the oven for 400 degrees. Use the same pan and heat up about 3 tbsp of olive oil and add sliced onions and minced garlic. Saute onions, garlic, peperpcini chilies for few minutes and add the Roma tomatoes & the marinara sauce to the pan. Saute for 5 – 8 minutes. Now add the olives & capers. Now take an oven-safe 12 inch baking dish and place the Cod fillets in the dish. Pour the tomato, olives and capers sauce on top of fish. Roast in the oven for for 20- 25 minutes at 400 degrees. While the fish is roasting, boil the pasta. Once Cod and the sauce have been roasted, Serve hot over cooked Tagliolini! Enjoy!