Food Ventures
(Courtesy of 125 Best Casseroles). Makes 4 servings.
1 pound cod fillets
3 tablespoons all-purpose flour (approx.)
2 tablespoons olive oil
1 cup crumbled feta cheese (about ¼ pound)
1 onion, chopped
3 cloves garlic, minced
1 sweet green pepper, chopped
1 can (19 oz.) tomatoes
½ cup pitted black olives
½ teaspoon dried oregano
Pinch hot pepper flakes
Pinch granulated sugar
2 tablespoons minced fresh parsley
Salt and pepper
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. Arrange in 8-inch square baking dish; sprinkle with feta. Set aside.
Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes, crushing with fork; stir in olives, oregano, hot pepper flakes and sugar. Bring to boil; reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.
Add parsley; season with salt and pepper to taste. Spoon over fish. (Dish can be prepared to this point, cooled, covered and refrigerated up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375 degree F. oven for about 15 minutes or until bubbly.
Ann's Article:
Ann Hattes travels far and wide in search of interesting food adventures.