Tomato Olive Cod

Something Extra Winter 2015

Recipe Theme

Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.


Tomato Olive Cod

Tomato Olive Cod
2 tbsp. organic butter
1/2 Medium onion, chopped
1/4 cup minced fennel
2 cloves garlic, minced
1 (14.5- oz.) can fire-roasted diced tomatoes
2 tbsp. Sable & Rosenfeld Olive Bruschetta
1 tsp. dried basil
2 (12- oz.) packages Full Circle Alaskan Wild Cod Fillets, thawed
Hot cooked pasta (optional)

Prep: 15 minutes, Cook: about 15 minutes, Serves: 4  

1. Melt butter in a large skillet over medium heat. Add onion, fennel and garlic and cook for 5 minutes to soften. Stir in tomatoes, bruschetta and basil; cook until very hot.

2. Add cod to skillet, nestling it into the sauce. Cover and cook for 8 minutes or until fish flakes easily with a fork. Serve over hot cooked pasta, if you like.

Nutritional Information:
229 calories, 31 g protein, 8 g total fat (4 g sat.), 8 g carbohydrate, 2 g fiber, 4 g sugar, 94 mg cholesterol, 430 mg sodium, 6 points


To add your comments, please log in.