I usually get my gardening and flower planting done much earlier than this, but the weather this spring has been pretty dire. Lots of storms, rain of biblical proportions, and the odd tornado scare thrown in for good measure. Not that I mind gardening in the rain, if the Brits allowed a little rain to stop them they would never garden. :-) Mick’s veggie garden is coming along great, if you’re interested you can check out his blog here: http://oklahomegrownveg.blogspot.com/
This week, however, has been largely hot and sunny, though we did have one day that was really cloudy and cool, thus a perfect gardening day for me. I loathe laboring in the heat. This type of weather always reminds me of summer days in England, endless gray skies, with the ever-present threat of rain.
Anyway, enough of my drivel, let’s get on with the recipe. As many of you know, I am often bemoaning the fact that I can’t get any decent fresh fish here, and my experiences with frozen fish have not been very good. Anyway, the last time I went to Sam’s Club, I picked up a bag of frozen wild cod that turned out to be surprisingly good. They had a number of other varieties of fish by the same producer, so I will definitely be checking those out next time I go there.
Wild Cod in a Tomato, Pepper and Olive Sauce
1 tablespoon olive oil
1 onion, chopped
½ green pepper, chopped
2 garlic cloves, finely chopped
1 14-ounce can whole tomatoes (I used my tomato gloop, recipe here: http://range-warfare.blogspot.com/2008/08/tomato-gloop-2.html) As the gloop already contains peppers and onions I didn’t need to add them, but I did throw in a few chopped spring onions).
2 tablespoons tomato paste
1 teaspoon dried oregano
3-4 wild cod fillets
2 tablespoons feta cheese, crumbled
2 tablespoons flat leaf parsley, chopped
- Pre-heat oven to 400°F
- Heat oil in a large skillet over a medium heat, add onions and green pepper and sauté until onion is translucent. Stir in tomatoes, (break them up a little with the spoon), tomato paste, olives, oregano, and black pepper. Reduce heat and simmer uncovered for about 5 minutes.
- Brush an 11 x 7-inch baking dish with a little olive oil and add cod fillets to dish. Spoon the tomato mixture over the fish and bake for 15 – 20 minutes or until fish flakes easily.
- To serve, sprinkle with feta cheese and chopped parsley.