SPICY ITALIAN COD FILLET TOPPED WITH DICED TOMATOES – SLICED BLACK OLIVES – MINCED GARLIC AND SPRINKLED WITH CAYENNE – PARSLEY – EXTRA VIRGIN OLIVE OIL

Traditional Italian cuisine at its best. . .Naples and environs is known for tomato-based recipes . . .

–cod (size of 2 decks of cards, one-half pound)

–diced tomatoes (one-half can, drained)

–sliced black olives (one-quarter cup)

–minced garlic (1 tablespoon)

–cayenne pepper (one-quarter teaspoon)

–parsley (dried, 1 tablespoon)

–salt and pepper

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  Set aside.

2 – In a small mixing bowl, place the tomatoes, black olives, and minced garlic.  Fold the ingredients.  Then place all atop the cod.  Sprinkle cod with parsley and cayenne pepper.  Finish with a few drops of extra virgin olive oil.

3 – Microwave the cod on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot.

–adapted from the recipe of Candida Sportiello of the tiny island of Ventotene off the coast of Naples, and appearing years ago on the Epicurious web site.  A recipe of the chef’s mother and grandmother that dates from the early 1900s.

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