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Cod Baked in a Tomato and Feta Sauce
This savory, Mediterranean-style recipe comes 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.”
Cod Baked in a Tomato and Feta Sauce
Ingredients
- 1 tablespoon Vital Choice extra virgin olive oil
- 4 Vital Choice Alaskan cod fillets (6 ounces)
- 1 onion, diced
- 2 cloves garlic, chopped
- Chili pepper flakes, to taste
- 1/4 cup white wine
- 1 can diced tomatoes (28 ounces) or 4 cups 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
- Crusty bread
Instructions
- Heat the oil in a pan over medium heat.
- Add the onion and saute until tender, about 5 to 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.
- Preheat the oven to 350 degrees F.
- Place the cod fillets in a baking dish and pour the tomato sauce over them.
- Bake until the fish is cooked, about 10 to 12 minutes. The cod will be cooked when it flakes easily and it is no longer translucent.