Mediterranean Style Skillet Cod
2-1/2 pounds true cod fillet (or East Coast schrod cod)
2 Tablespoons olive oil
1 large onion, coarsely chopped
2 Tablespoons minced garlic
28 ounces canned plum tomatoes, chopped, with 1/2 cup juice reserved
1 orange (finely diced zest plus juice)
3/4 cup pitted green olives, chopped
1/2 cup golden raisins
2 Tablespoons capers, drained
2 sprigs fresh rosemary
Salt and Pepper to taste
1/2 cup torn fresh basil leaves
4 cups cooked rice
4 sprigs fresh basil for garnish
3 Tablespoons toasted almonds for garnish
Heat oil in skillet over medium heat. Add onion and cook until wilted, stirring, 8-10 minutes. Add garlic and cook 2 minutes more.
Add tomatoes and their juices, orange zest and juice, olives, raisins, capers, rosemary, salt and pepper. Cook over medium heat, stirring 15-20 minutes, partly covered.
Reduce heat to low simmer. Add basil leaves and cod. Spoon liquid over fish during cooking process to cover fish completely. Cook, shaking pan, until fish flakes (about 10 minutes).
Serve in shallow bowls on top of warmed, cooked rice. Garnish with basil sprigs and almonds. Serves 4.
Delicious paired with Bonny Doon Vineyard Charbono.
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