Yield: 8 (4 oz.) servings Cooking Time: 10 minutes
Prep Time: 10 minutes Total Time: 20 minutes
1 tablespoon olive oil 1 tablespoon fresh oregano, chopped
1 tablespoon fresh garlic, thinly sliced or minced ¼ cup Kalamata olives, sliced
1 cup yellow onion, diced 1 tablespoon capers, drained
1 bay leaf 1 tablespoon golden balsamic vinegar
½ teaspoon dried oregano 3 cups diced tomatoes in juice
1/8 teaspoon crushed red pepper 1 cup water
¼ teaspoon fine ground black pepper 2 tablespoons fresh Italian parsley, chopped
1 teaspoon fresh thyme, chopped 32 ounces of fresh cod, cut into 8 portions
Follow the prep technique next to each ingredient.
In a small saucepan heat the olive oil at a medium heat and sauté onions until translucent, adding the garlic, bay leaf, oregano, thyme, red pepper flakes and the vinegar. Add the rest of the ingredients and simmer for 6 to 10 minutes. Can be made in advance.
In a large skillet with a lid, pan sear the cod loins and add sauce. Cover and simmer until cod loins are cooked through, about 10 to 12 minutes.
sat fat 0.41g
- low carbohydrate / low sugar
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