Fish fillets, especially thick ones like cod, any have a few bones. Before cooking, run your fingers over the flesh, and if you find any strays, use tweezers to remove them.
- 2 teaspoons olive oil
- 1 medium onion, cut in half and thinly sliced
- 2 garlic cloves , crushed with garlic press
- 1/3 cup dry white whine
- 1 can (141/2 ounces) diced tomatoes
- 1/4 cup pitted Kalamata olives
- 1/4 cup loosely packed fresh parsley leaves, chopped
- 2 tablespoons dried capers
- 1/4 teaspoon crushed red pepper
- 4 pieces cod it scrod fillet (about 6 ounces each)
- 1/4 teaspoon salt
- 1 lemon, cut into wedges
1) In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until lightly browned and tender, about 8 minutes. Stir in garlic; cook 30 seconds. Add wine; cook 1 minute. Stir in tomatoes with their juice, olives, parsley, capers, and crushed red pepper; heat to boiling.
2) Place cod fillets over tomato mixture; sprinkle with salt. Cover skillet and cook just until cod turns opaque throughout, 8-9 minutes. To serve, squeeze lemon over cod.
Time: 30 mins
Serves: 4
