Cindy's Favorites

Cindy Salvato

Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen w/Marzipan
Cocoa Pasta w/ Porcini Sauce
Cod - Tomato/Olive/Caper Sauce
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake w/ Almond Streusel
Pollo Spezzato
Roasted Asparagus - Prosciutto
Semifreddo di Limone
Torta di Ricotta
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zuppa di Polpette
  • 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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Copyright 2006-2017 Cynthia J. Salvato and All rights reserved.
Savoring Rhode Island‚ Johnston, RI 02919


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