Cook pasta prior to starting fish. Re-warm by running hot water over the noodles just before serving.
Serve with Whole Grain Spaghetti, Tossed Salad, Italian Bread,
and White Wine – Pinot Grigio
1 tbsp. olive oil
½ med. onion, sliced thin
2 garlic cloves, chopped fine
½ cup dry white wine
5 lg. Roma tomatoes, chopped
½ cup black olives, sliced
2 tbsp. parsley, chopped or 1 tbsp. dried
1 tbsp. capers, drained and chopped
¼ tsp. crushed red pepper
4 cod fillets, about 6 oz. each
½ tbsp. fresh basil, chopped or 1 tsp. dried
Heat a large skillet on medium-high. Add oil. Heat until it shimmers. Add onion, stir until translucent and lightly browned. Stir in garlic, cook 30 seconds. Add wine, cook 1 minute. Stir in tomatoes with the juice, olives, parsley, capers and red pepper. Heat to boiling.
Lay cod fillets over tomato mixture. Lower heat to medium. Cover skillet and cook until cod turns opaque throughout and flakes, about 9 minutes.
Sprinkle basil across the top.
Serve over whole grain spaghetti.
Don’t prepare extra. Leftovers have a stale taste and tend to be tough.
May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!