MEDITERRANEAN COD FILLET SEASONED WITH BASIL LEAVES AND TOPPED WITH CHOPPED GREEN ONIONS & A CHUNKY MARINARA SAUCE OF MARINATED & QUARTERED ARTICHOKE HEARTS – KALAMATA OLIVES – ROASTED RED BELL PEPPER SLICES – MINCED GARLIC – WHITE WINE VINEGAR – EXTRA VIRGIN OLIVE OIL

This is one of my favorite recent recipes. . .

For 2:

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

–basil leaves (dried; 1 teaspoon)

–salt and pepper to taste

–marinara sauce (I used Bertoli’s basil and garlic; 4 tablespoons)

–artichoke hearts (quartered; 4 quarters, marinated)

–Kalamata olives (5)

–roasted red bell pepper slices (in a jar; 2 tablespoons, heaping)

–minced garlic (1 tablespoon)

–chopped green onions (2 stalks)

–white wine vinegar (2 tablespoons)

–extra virgin olive oil

1 – Place the cod in a covered baking dish. Spoon white wine vinegar on top. Season with salt, pepper, basil leaves, and olive oil. Set aside.

2 – In a small mixing bowl, place marinara sauce, artichoke hearts, Kalamata olives, red bell pepper slices, minced garlic. Stir together gently. Then pour the sauce atop the cod. Finish with green onions and a few drops of extra virgin olive oil.

3 – Microwave on high for 7 minutes, longer (1 to 2 minutes more) if the cod is thick.

4 – Serve the cod and sauce hot.

–recipe inspired by C. Mabry, chef.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s