Greek Cod: Submitted by: Janice Stumbold | Date Added: 5 Feb 2012
Listed in: Fish

2 tbsp. tablespoons olive oil
1 medium onion
1 green pepper
6 plum tomatoes
2 cloves garlic
1 1/2 pound skinless cod fillets
And half a lemon
1 handful of parsley
3 tbsp. tablespoons dry white wine
3 tbsp. tablespoons of tomato paste
Salt and pepper

Heat oil over low heat in a casserole. Peel and mince the onion. Wash, dry and seed peppers. Cut into thin strips. Wash and dry tomatoes. Cut them into slices.

Pour the vegetables into the casserole. Peel garlic and crush it over. Cover and cook 6 to 8 minutes on high heat, shaking the pan occasionally.

Meanwhile, cut the cod into cubes of 2 inches (5 cm) square. Drizzle with the juice of half a lemon. Wash, drain and chop the parsley.

Stir in white wine with vegetables and tomato paste. Wash and dry the whole lemon. Cut into very thin slices. Have these on vegetables, on a single layer.

Place the fish on the lemon slices. Salt and pepper. Sprinkle with chopped parsley. Reduce heat, cover and let simmer for just 15 minutes if the sauce is too liquid, remove cover 5 minutes before the end of cooking. Make sure the fish is cooked: the flesh should be opaque and be undone. Serve with Creole rice and a green salad with black olives and feta cheese.

Makes 4 to 6 servings

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