Mediterranean Cod (or Haddock)
2 tablespoons olive oil
1/2 small onion, peeled and minced
2 cloves garlic, peeled and minced
1 28 oz can whole tomatoes, diced or crushed by hand
¼ cup white wine
6 oz tomato paste (1 small can)
1/3 cup Kalimata olives, pitted and chopped
1 tablespoon dried basil
¼ cup, plus 2 tablespoons, grated parmesan cheese (or to taste)
1 ½ pounds haddock (or cod)
Preheat the oven to 425°
- Place a saucepan over a medium heat. When it’s heated, add the olive oil and onion, and sauté until the onions and starting to cook through, approximately 8-10 minutes. Add the garlic, and sauté until it’s fragrant
- Add the tomatoes, wine, olives, and tomato paste. Simmer for 15 minutes. Add the basil, and simmer for 5 more minutes.
- Add the parmesan, and adjust the seasoning with salt and pepper
- Place the fish on a sheet pan, and spread the sauce over it
- Bake uncovered for approximately 12-14 minutes, or until the fish is cooked to your liking.
- Garnish the fish, before serving, with grated parmesan cheese.
Makes 4 servings
Note: If you spread all of the sauce over the fish before cooking, it will form a thick layer. If you use less, the remainder will go well as a side dish, served over pasta