Alaska Cod, Tomatoes, Red Peppers and Olives. Oh yes!
Serves: 2
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Simply yum at