add to shopping list Ingredients

1 green pepper
1 red/orange/yellow pepper
1 large can of stewed tomatoes
4 filets of cod (or other white fish)
2 TBSP capers
1 Red Onion
2 cups Olives
1/4 cup olive juice
2 TBSP Olive Oil

Preparation

Prep:

1. Pre-heat oven to 425 degrees.
2. Dice onion into large chunks and and slice both peppers into thick strips.

Cooking:

1. Heat a large iron skillet (or other pan that can be transferred into oven) over medium-low heat.
2. Once hot add the olive oil, onion and peppers to the pan.
3. Let the vegetables sautee in the pan until the onions become translucent.
4. Add fish to the pan (add extra oil if necessary to make sure the fish does not stick to pan).
5. Allow fish to cook in the pan with the vegetables until it is slightly browned on each side.
6. Once the fish is slightly browned, add the can of tomatoes to the pan.
7. Now add the olives, olive juice and capers to the pan.
8. Turn the heat up to medium. Stir everything gently and then let it sit until it comes to a very slow boil.
9. Once it boils, turn heat down and let it simmer on the stove for about 5 inutes.
10. Move the pan to the pre-heated oven.
11. Let the dish cook in the oven for 20 minutes.
12. Remove from the oven. if veggies are not cooked to your liking or the fish needs more time, return to the oven for another 5-10 minutes.
13. When the dish is ready you can serve it as a soup or as a dish of fish with a side of veggies.
14. if serving as fish, simply ladle the dish into a bowl and serve.
15. If serving as fish and veggies, use a slotted spoon to gently lift the fish out of the pan (be careful as it is very moist and may break)and pace it on the plate. Now, scoop out some veggies and place them on and around the fish. Serve while hot.

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Reviews

11/21/09

Theresa111 says:

Ummm Really nice touch.I'm gonna go run and fins my spoon ... be right back!

11/21/09

Theresa111 says:

Correction: I am going to go find my spoon and join you at table. :)

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