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Mediterranean-Style Seafood recipe

January 30, 2008

3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 small red or green bell pepper, diced
1 cup medium-diced onion (about 1 medium)
1 medium bulb of fennel, julienned
14-ounce can crushed whole tomatoes with liquid
1/2 cup dry white wine
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon white pepper
1 1/2 pounds cod fillet (or any white fish) or six individual-sized fillets
6 tablespoons fresh parsley, minced and divided

Heat a heavy-bottom pan over medium-high heat and add the oil, coating the pan.

Add the garlic, bell pepper, onion and fennel, sauting for 3 to 4 minutes or until soft.

Add tomatoes with liquid, wine, basil, thyme, oregano, salt and pepper; cover and simmer for 15 minutes to allow flavors to blend.

Add fish; simmer partially covered for 10 minutes or until cooked through.

To serve, place large fillet atop vegetable mix on platter. If using individual serving-sized fillets, roll each one up and serve in baking dish atop vegetable mix. Garnish each portion with parsley.

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Serves 6.

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