Simple, fast, delicious and light. It’s just what I need. I’ve just come out of a chaotic weekend full of business seminaries where I’ve eaten dozens of pastry dishes and drank gallons of coffee and I have to say my stomach feels like a heavy ball of metal. I don’t like that.
So, this dish is my solution to the problem. It has everything I need to get me back on track. Fresh veggies and light white fish. Now, if you feel this dish is a little too light for your taste you can add some canned beans. They go nicely with the flavors in this mix and it diversifies the textures.
I say try both dishes and settle on the one you like best. Bon appetit guys and have a great day!
Alaska Cod, Tomatoes, Red Peppers and Olives. Oh yes!
Author: Simply yum
- 1 medium size onion, chopped
- 2 large tomatoes, chopped or 1 can of chopped tomatoes
- 1 big red pepper, chopped
- 2 fillets of Alaska Cod
- 1 handful of black olives, whole or chopped
- a few leaves of parsley, chopped
- 1 tablespoon of olive oil
- ¼ teaspoons of salt
- ¼ teaspoons of freshly ground black pepper
- Heat up the olive oil in a non-stick pan and throw the onions in. Stir them for a about 4 minutes until they get soft.
- Get the tomatoes and the red peppers in the pan and mix everything up for a couple of minutes. Leave the pan on low fire for another 15 minutes, until it boils down a little.
- In a backing dish pour the mixture and make two small spaces for the cod files. Put the olives around the fish and get the dish in the oven for 7 to 10 minutes.
- When it's done sprinkle the parsley all over the dish and serve.
If you feel this quantities don’t suit your taste alter them in any way you like.
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Hey Jenny, you should preheat your oven at 220 C / 428 F. Thanks for the comment, this info slipped my mind somehow.
We enjoyed this. Thanks! I decided that it needed garlic and white wine (don’t most things we cook?) so I sauteed the onions, added the garlic and red pepper to sauté a bit longer, then deglazed the pan with some white wine before adding the tomatoes. I also threw in some oregano in addition to the parsley. As you say, simply yum!
I’m really glad you like it! Also, your twist sounds very delicious and I’ll definitely try it as soon as I can.
I added capers. Also, I didn’t see your comment about the temperature until after i cooked it. I baked it at 325 degrees but for a bit longer. Next time will add garlic and wine as suggested by LE.