Cindy's Favorites

COD WITH TOMATO, OLIVE, CAPER SAUCE
Cindy Salvato


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Ingredients:
  • 2 tablespoons olive oil
  • ½ cup red onion, chopped
  • 3 large cloves garlic, roughly chopped
  • 1/2 cup chopped pitted Kalamata or Sicilian olives
  • 1 tablespoon capers
  • 2 (14.5-ounce) diced tomatoes, undrained
  • 6 to 8 -6 ounces pieces of fresh Cod or Haddock
  • Salt and freshly ground black pepper to taste

Pre-heat oven to 375 degrees

Heat oil in a large nonstick skillet over medium heat; turn the heat down and add the onion, cook slowly for 3 minutes. Add the garlic and cook an additional 3 minutes; do not let the garlic burn. Add the olives, capers, and tomatoes; simmer for 10 minutes.

Spray a baking sheet with non-stick spray and arrange the fish on it; sprinkle with salt and pepper and bake for 10-12 minutes or until the fish flakes easily when moved with a fork.

To serve place a piece of fish on each dish and spoon on the sauce. (I like at a lot of sauce). Serve any leftover sauce on the side.

Serves 6-8

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