It turned out wonderful. Frank is not huge Fish fan unless it is fried but he went back for seconds of this Cod in Putanesca Sauce. I will definitely be using this recipe again.
adapted from Halibut with Putanesca Sauce by Martha Stewart
4 Cod Fillets
1 (14.5) oz can diced tomatoes
3 T. Olive Oil
2 cloves garlic, minced
1 large onion, thinly sliced
10 Kalamata olives, pitted and coarsely chopped
2 T. capers, drained
1 t. chopped fresh Rosemary
salt and pepper to taste
In large saute pan, heat oil over med high heat. Add garlic and cook until fragrant. Add onion and cook until translucent about 4-5 minutes. Add tomatoes with their juices, olives, caper, rosemary, salt and pepper. Cook and stir for a few minutes, turn heat to med low and add cod fillets. Cover and simmer for 15-20 minutes, turning cod after 10 minutes, until cod is thoroughly cooked and flakes easily with a fork. Print Recipe
I am sharing this tasty, easy recipe at Small Victory Sunday. You should head over there and share your victories from the week and help others celebrate theirs.