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Share your recipes April 2014

Food Ventures

Cod Baked with Tomatoes and Feta

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(Courtesy of 125 Best Casseroles). Makes 4 servings.

1 pound cod fillets

3 tablespoons all-purpose flour (approx.)

2 tablespoons olive oil

1 cup crumbled feta cheese (about ¼ pound)

1 onion, chopped

3 cloves garlic, minced

1 sweet green pepper, chopped

1 can (19 oz.) tomatoes

½ cup pitted black olives

½ teaspoon dried oregano

Pinch hot pepper flakes

Pinch granulated sugar

2 tablespoons minced fresh parsley

Salt and pepper

 

Cut cod into serving-size portions; pat dry. Dredge lightly in flour. In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides. Arrange in 8-inch square baking dish; sprinkle with feta. Set aside.

Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes, crushing with fork; stir in olives, oregano, hot pepper flakes and sugar. Bring to boil; reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.

Add parsley; season with salt and pepper to taste. Spoon over fish. (Dish can be prepared to this point, cooled, covered and refrigerated up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375 degree F. oven for about 15 minutes or until bubbly.





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