INGREDIENTS

  • 4 (6-ounce) skinless cod fillets
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons extra virgin olive oil, divided
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 2 anchovy fillets, minced
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1/4 cup pitted Kalamata olives, halved
  • 1 teaspoon drained capers
  • 3 tablespoons chopped fresh parsley

DIRECTIONS

  • Preheat the oven to 350°F.
  • Season cod fillets with salt and pepper. Heat 1 tablespoon of the oil in a large Anolon Advanced Home Skillet over medium heat until very hot. Add the cod, flesh side down, and cook until lightly browned, about 2 minutes; turn over and cook 1 minute longer. Transfer to a plate.
  • Return the skillet to the stove and heat the remaining 3 tablespoons oil over medium heat. Add the onion, garlic, anchovy, oregano, and crushed red pepper flakes; cook, stirring occasionally, until the onion softens, 4 to 5 minutes. Add the tomatoes, olives, and capers, bring to a simmer, and cook until slightly thickened, about 5 to 6 minutes. Stir in the parsley then add the fish, spooning some sauce over each fillet. Transfer to the oven and bake 8 to 10 minutes until the fish is cooked through and flakes easily with a fork. Serve fillets with plenty of the sauce.
  • Yield:

    4 Servings

  • Cuisine:

    Italian

  • Course:

    Dinner