The mildness of cod takes well to bolder flavor pairings such as feta cheese and tomato. Sprinkle with oregano and parsley to top off the flavor and presentation.
1 tablespoon extra-virgin olive oil
1 1/2 cups chopped onion
3 cups chopped tomato
1/4 cup dry white wine
2 teaspoons fresh oregano, divided
1 teaspoon red wine vinegar
3/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
Dash of crushed red pepper
4 (6-ounce) cod fillets
1 tablespoon chopped fresh flat-leaf parsley
2 ounces feta cheese, crumbled (about 1/2 cup)
How to Make It
Preheat oven to 400°.
Heat a large ovenproof skillet over medium heat. Add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Stir in tomato, wine, 1 teaspoon oregano, vinegar, 1/8 teaspoon salt, black pepper, and crushed red pepper; bring to a simmer. Cook 3 minutes, stirring occasionally. Sprinkle fish evenly with remaining 1/4 teaspoon salt. Nestle fish in tomato mixture. Bake at 400° for 18 minutes or until fish flakes easily when tested with a fork. Sprinkle with remaining 1 teaspoon oregano, parsley, and feta.
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