Serve a one-dish dinner of fish in a Mediterranean-inspired sauce. You'll love the bright punch of flavor from the crushed red pepper--and how easy this dish is to clean up. Cod is a firm, white saltwater fish. Flounder or sole can substitute.
1 tablespoon olive oil
1 1/2 teaspoons bottled minced garlic
1 cup water
3/4 cup dry white wine
2 tablespoons capers
3/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
4 (6-ounce) cod fillets
10 kalamata olives, pitted and chopped
How to Make It
Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute or until lightly browned. Add water and next 4 ingredients (water through tomatoes); bring to a boil. Reduce heat, and simmer 2 minutes. Add fish; cover and simmer 5 minutes or until fish flakes easily when tested with a fork. Top with olives.
I actually used halibut because we aren't huge fans of cod. Next time, I'd drain the tomatoes first as there seemed to be too much liquid. We had this with steamed brown rice and broccoli. A quick, easy, and very flavorful dish. Pretty on the plate too - I'd make this for guests.
Loved this recipe. The nice thing about poaching is that, once you have the technique, you can play with it. We used fresh garlic, basil and two Roma tomatoes instead of the canned combo. Took a couple minutes longer but was well worth it. Because of the fresh ingredients we simmered the broth about 5 minutes before adding the fish. We had some Hatch green peepers in the frig we roasted the week before so we chopped them up and threw them in. We added the olives to the liquid just before done so they were heated through. It was great!
This is a quick, flavorful healthy meal. I make it with double the tomatoes (a large can) because I like it more like a stew. I served it in pasta bowls. And I sub chicken stock for the water. Served with crusty Italian bread that I brushed with olive oil and salt and pepper and toasted under the broiler.