Wednesday, November 2, 2011

Poached Spicy "Greek" Cod with Tomatoes

I've made this dish several times in the last few months. Clark loves it.  Easy and quick, it makes a hearty, healthy  meal when served with brown rice  and a garden salad. I've  made it with fresh tomatoes when they were in season, but it works well with a can of  diced tomatoes, which is the way I made it tonight. If you use fresh tomatoes, just dice 2 or 3 and add after the onion and garlic have wilted and saute for a couple more minutes. Increase wine  to 1/4 to 1/2 cup, or add water. I use frozen cod from Costco which takes a little longer to cook, if  not thawed.  Previously, I have sprinkled a little feta on top of the dish. The rice helps  sop up the broth, which has a  great flavor!

  • 1 tablespoon olive oil
  • 1-2 gloves of garlic, minced
  • 1 medium onion, sliced thinly
  • 1/2 cup dry white wine 
  • 1/2 teaspoon basil
  • 1/2 teaspoon salt
  • 1 T. chopped fresh parsley
  •  1/2 teaspoon crushed red pepper
  • 1 (14.5-ounce) can diced tomatoes
  • 4 (6-ounce) cod fillets $
  • 1 small can of sliced black olives, drained


  • Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1-2 minute or until lightly browned. Add wine, tomatoes, salt, pepper, bring to a boil. Reduce heat, and simmer 2 minutes. Add fish; cover and simmer 5 minutes or until fish flakes easily when tested with a fork. Top with olives and parsley.  A sprinkling of feta cheese adds a little more  "Greek" flavor.

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