Greek Style Fish
Servings: 4
Ingredients
- 1/4 cup Olive Oil
- 6 cloves Garlic minced
- 28 oz. can Diced Tomatoes drained (or 4 cups firm cherry tomatoes, halved)
- 1/2 teaspoon Red Pepper Flakes
- 1 teaspoon Oregano
- 2 lbs skinless Cod cut into serving sized filets (or other flaky white fish)
- 1/2-3/4 cup drained, pitted Kalamata olives, cut in half
- 1/3 cup chopped parsley
Instructions
- Heat a large saute pan on medium high heat. Add olive oil and wait a minute until olive oil is hot. Add garlic and saute for about 30 seconds stirring constantly.
- Add tomatoes, oregano, and red pepper flakes. Cook until the mixture reaches a low simmer, stirring occasionally. Simmer for 2 minutes.
- Nestle fish filets into the tomato mixture. Add Kalamata olives. Cover and simmer for about 10 minutes until fish is cooked through and flaking when poked with a fork.
- Add in parsley. Let simmer for 1 minute uncovered. Serve!
Modifications
I used the food processor to mince the garlic. 6 cloves is too much for me to use a garlic press for.
I used a serrated paring knife to cut the olives in half horizontally. I would have preferred them lengthwise but that would have taken more dexterity than I had.
I drained the canned tomatoes in the can by holding the lid over the top and holding the can upside down over the sink. A colander would have worked too but the extra steps of getting out a colander and draining them seemed daunting to me. It also saved the washing up of the colander.
I chopped the parsley in the food processor as well.