Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
You may substitute flounder or sole for the cod, if you prefer.
Ingredients[]
- 1 tablespoon olive oil
- 1 1/2 teaspoons bottled minced garlic
- 1 cup water
- 3/4 cup dry white wine
- 2 tablespoons capers
- 3/4 teaspoon crushed red pepper
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
- 4 (6-ounce) cod fillets
- 10 kalamata olives, pitted and chopped
Directions[]
- Heat oil in a large nonstick skillet over medium-high heat.
- Add garlic; sauté 1 minute or until lightly browned.
- Add water and next 4 ingredients; bring to a boil.
- Reduce heat, and simmer 2 minutes.
- Add fillets; cover and simmer 5 minutes or until fish flakes easily when tested with a fork.
- Top with olives.
Yield: 4 servings (serving size: 1 fillet and about 2/3 cup sauce)