Ingredients
4 Cod Fillets (or other firm white fish - (approx. 12 oz.))
½ tsp. Salt
½ tsp. Pepper
4 tsp. Olive Oil (EVO)
1/2 tsp. Dried Thyme
1/2 tsp. Dried Basil
1/2 tsp. Dried Oregano
1/2 tsp. Garlic Powder
½ tsp. Onion Powder
1 Small Red Onion (sliced into strips)
1 tbsp. Fresh Garlic (minced)
2 oz. White Wine (or Dry Vermouth, preferred)
1 cup Black Olives (pitted)
1 cup Grape Tomatoes
2 oz. Capers
1 oz. Lemon Juice
2 oz. Feta Cheese (crumbled)
Preparation
For the Cod:
- Pat dry the fillets with paper towels
- Dust the fillets on both sides with the salt and pepper
- Let rest for about 5 minutes
- Mix the basil, oregano, garlic and onion powders together in a small bowl
For cooking:
- Heat a skillet with 2 tsp. olive oil until hot
- Sear the cod fillets for about 2 minutes each side – remove and set aside
- Add the remaining EVO to the skillet
- Add the onion and minced garlic – stir until softened
- Add the white wine and bring to a simmer
- Add the tomatoes – stir thoroughly until slightly softened
- Mix the olives, capers and lemon juice together in a small bowl
- Add the olive mixture to the skillet stirring into the tomato / wine mixture
- Add the fillets to the skillet carefully covering them with the tomato / olive mixture
- Simmer in the skillet (covered) for about 25 minutes
- When ready for serving place two fillets on a plate – cover with the tomato / olive mixture
- Sprinkle the Feta cheese over the fillets and vegetables
- Serve with fresh pasta (I prefer Orzo with Parmesan )or with green beans (tossed with butter, smoked paprika, salt and pepper)