This recipe is perfect for a fresh, light summer dinner. Easy and quick to make, it is particularly flavorful thanks to beautiful, ripe tomatoes. I shared this recipe with my Aunt Denita over a year ago and it is now one of her go-to dinners, better known as Ali’s Fish at their house : )
The recipe is for 2 people, but is easily doubled. I use cod (or cabillaud in France), but feel free to use a different white fish instead. My husband is not a big fan of fish so I substituted the cod with a chicken breast for him and it was delicious.
Baked Cod with Tomatoes and Feta
Servings: 2
Prep time: 15 minutes
Cooking Time: 26 minutes
2 cod fillets, (about 6-ounces/170 g per fillet)
1 tablespoon olive oil
¾ cup (80 g) chopped yellow or white onions
2 cups (300 g) chopped tomatoes
3 tablespoons white wine
1 teaspoon red wine vinegar
1 teaspoon oregano
Salt, pepper, red pepper flakes
2 teaspoons chopped flat-leaf parsley
½ cup or 2-ounces (50 g) feta cheese, crumbled
Preheat oven to 400° F (205° C). In a large ovenproof skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes. Stir in chopped tomatoes, white wine, vinegar, oregano, and a dash each of salt, black pepper and red pepper flakes. Cook 3 minutes, stirring occasionally. Turn off the heat.
Sprinkle the fish fillets with salt and nestle them in the tomato mixture. Put the skillet in the oven and bake for 18 minutes. The fish should flake easily with a fork. Place each fillet on a plate and divide the tomato mixture evenly between the two. Sprinkle with the chopped parsley and crumbled feta. I like to serve mine on a bed of rice or bulgur to soak up the sauce.
And bon appétit!
Adapted from Cooking Light magazine.
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