Baked Cod Greek-Style
Our easy fish casserole is adapted from Rose Murray's Secrets of the Sea (Grosvenor House, 1989).
Servings: 4
Ingredients:
-
1 lb (500 g) cod fillets, thawed
3 tbsp (50 mL) all-purpose flour (approx)
2 tbsp (25 mL) olive oil
1 cup (250 mL) crumbled feta cheese (about 1/4 lb/125 g)
1 onion, chopped
3 cloves garlic, minced
1 sweet green pepper, chopped
1 can (19 oz/540 mL) tomatoes (undrained)
1/2 cup (125 mL) pitted black olives
1/2 tsp (2 mL) dried oregano
Pinch each hot pepper flakes and granulated sugar
2 tbsp (25 mL) minced fresh parsley
salt and pepper
Preparation:
Cut cod into serving-size portions. Pat dry. Dredge lightly in flour. In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides and arrange in 8-inch (2 L) square baking dish. Sprinkle with feta.
Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes; crush with fork and stir in olives, oregano, pepper flakes and sugar. Bring to boil, reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.
Add parsley, and season with salt and pepper to taste; spoon over fish. (Dish can be made ahead, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375°F (190°C) oven for about 15 minutes or until bubbly.
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