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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This is a nice dish, not amazing but a solid when you have fish, feta and tomatoes on hand. Fish and cheese are not for everyone, so you COULD serve the feta on the side. Ripe, fresh tomatoes and fresh oregano make this dish better than average. Wish I had some better feta when I made it because mine was pretty plain. Try it.
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