Sunday, September 5, 2010

Baked Mediterranean Cod

We're having this tomorrow for the very least I believe it should be 'interesting'..its new to all of us.

  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 1/2 teaspoon chopped garlic
  • 1 - 14.5oz can stewed tomatoes
  • 1 tablespoon lemon juice
  • 1 tablespoon capers (you can find these near the olives, they come in a small glass jar, at first glance they look like snail shells, but in reality they're flower buds...the taste is 'interesting'...kinda like olives, which I don't like, at all.)
  • 1 - 2.25oz can chopped, pitted, ripe olives (see point two as to why I find this dish 'interesting')
  • 1 teaspoon sugar
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1 pound frozen cod fillets
  • Salt & pepper to taste
In a medium skillet, heat the olive oil over medium-low heat. Add the onions and cook 5 minutes, or until translucent. Add the garlic and cook 30 seconds. Stir in the tomatoes, lemon juice, capers, olives, sugar, oregano, and basil.

To Freeze:
Pour cooled sauce into a 1 quart freezer bag, label and place with frozen cod.

To serve:
Thaw the cod. Rinse the cod fillets & pat dry. Pour the sauce into a small sauce pan. Bring to a boil, then reduce the heat, & simmer for 8-10 minutes. Season to taste with salt & pepper.

Arrange the cod fillets in a single layer in an 8x8x2-inch baking dish, treated with non-stick cooking spray. Spoon the sauce over the fish. Place in a pre-heated 450°F oven, and bake until fish is opaque in the center, about 15 minutes. Remove from the oven & serve immediately.

Serves 4

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