This savory, Mediterranean-style recipe comes to us from FoodBuzz-featured publisher Kevin Lynch of Toronto, Canada, whose great blog is called Closet Cooking
As Kevin says, “The flavors in this dish are definitely inspired by some of my favorite Greek flavors including the tomatoes, feta, oregano and a healthy dose of fresh herbs, especially the dill.”
“The tomato sauce is started in a pan and cooked until it starts to thicken and then it is poured over the fish before baking. This helps to ensure that the fish comes out nice and moist and tender every time. This helps to ensure that the fish comes out nice and moist and tender every time. I served the fish with steamed asparagus and some crusty bread to soak up any leftover sauce.”
Prep time 5 minutes; Cook time 40 minutes; Total 45 minutes
Makes 4 servings
1 onion, diced
2 cloves garlic, chopped chili pepper flakes to taste
1/4 cup white wine
1 (28 ounce) can diced tomatoes or 4 cups of fresh tomatoes, diced
1 teaspoon oregano
1 splash ouzo or other star anise liqueur (optional)
1/4 cup parsley, chopped
1/4 cup dill, chopped
1/2 cup feta, crumbled
Salt and pepper to taste
Heat the oil in a pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and chili pepper flakes and saute until fragrant, about a minute.
Add the white wine and simmer for 5 minutes.
Add the tomatoes, oregano and ouzo and simmer until the sauce just starts to thicken, about 15 minutes.
Remove from heat, mix in the herbs, feta and season with salt and pepper to taste.
Place the cod fillets in a baking dish and pour the tomato sauce over them.
Bake in a preheated 350F oven until the fish is cooked, about 10-12 minutes. The cod will be cooked when it flakes easily and it is no longer translucent.
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