Cod Baked with Tomatoes and Feta
This easy fish casserole is alive with the flavors of the Mediterranean. Serve with a tossed salad and crusty bread to mop up all the delicious juices.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturecheesy, herby, light, salty, savory
Type of Dishcasserole
- 1 lb (500 g) cod fillets
- 3 tbsp (approx 45 mL) all-purpose flour
- 2 tbsp (25 mL) olive oil
- 1 cup (250 mL) crumbled feta cheese (about ¼ lb/125 g)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 sweet green pepper, chopped
- 1 can (19 oz/540 mL) tomatoes
- ½ cup (125 mL) pitted black olives
- ½ tsp (2 mL) dried oregano
- Pinch hot pepper flakes
- Pinch granulated sugar
- 2 tbsp (25 mL) 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 (2 L) 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 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.
2002 Rose Murray
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