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 http://www.schwartz.co.uk/recipes/fish-and-shellfish/mediterranean-cod
Ingredients

• 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 

Directions:

• 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