Wednesday, March 1, 2017

A Serving of a Wee Bit of Green

A Mediterranean fish dinner a great choice to start the Lenten season.
Mediterranean Cod
Cook's notes:
Delicious cod fillets simmered in a light tomato sauce with garlic, white wine, olives, saffron, paprika, basil and a hint of chili. Pair the meal with diced roasted potatoes or rice and green beans for a quick and easy mid-week meal.

Fish Trade: No cod at the market? Try tilapia, but check it at the five minute mark, since it's a thinner fillet.

Recipe adapted from

  • 1 lb. cod fillets, rinsed and patted dry with a paper towel 
  • 1 TB. olive oil
  • 1-1/2 cups sweet onions, chopped
  • 3 garlic cloves, minced 
  • 1 red pepper, chopped
  • 1/4 cup white wine
  • 1 tsp sugar
  • 1 tsp. dried basil 
  • 1/2 tsp. dried parsley flakes  
  • Sea Salt and Black Pepper to season
  • Parsley to garnish
  • 1 pint Roma tomatoes, halved
  • 8 oz. chicken stock
  • (2 oz) green olives, pitted
  • pinch of saffron
  • 1-1/2 tsp. smoked or regular paprika
  • dash red pepper flakes 

  • Heat the olive oil in a large pan. Add the onion, red pepper and garlic saute  for 3–4 minutes or until softened.
  • Add the wine, simmer for 1 minute then add the remaining ingredients, reserving the fish, season to taste. Heat through until the sauce begins to simmer. Reduce the sauce slightly to thicken if desired.
  • Add the fish, cover the pan and simmer for 10 minutes or until the fish is cooked through.
  • Garnish with fresh parsley and serve.
May you have warm words on a cold evening, a full moon on a dark night, and a smooth road all the way to your door.

Irish Toast