Alaska Cod, Tomatoes, Red Peppers and Olives

Simple, fast, delicious, and light. It’s just what I need. I’ve just come out of a chaotic weekend full of business seminaries where I’ve eaten dozens of pastry dishes and drank gallons of coffee and I have to say my stomach feels like a heavy ball of metal. I don’t like that.

So, this Alaska Cod, Tomatoes, Red Peppers, and Olives is my solution to the problem. It has everything I need to get me back on track. Fresh veggies and light white fish. Now, if you feel this dish is a little too light for your taste you can add some canned beans. They go nicely with the flavors in this mix and it diversifies the textures.

I say try both dishes and settle on the one you like best. Bon appetit guys and have a great day!

Ingredients

• 1 medium onion, chopped
• 2 large tomatoes, chopped (or 1 can of chopped tomatoes)
• 1 big red pepper, chopped
• 2 fillets of Alaska Cod
• 1 handful of black olives, whole or chopped
• A few leaves of parsley, chopped
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Kitchen Equipment Needed

• Non-stick pan
• Chopping board
• Knife
• Baking dish
• Stirring spoon
• Oven

How to Make a Alaska Cod, Tomatoes, Red Peppers and Olives?

Step 1:

Heat the olive oil in a pan on medium heat. Add the onions and stir for 4 minutes.

Step 2:

Add the tomatoes and red pepper. Stir and cook for 2 minutes. Turn the heat low and let it cook for 15 minutes.

Step 3:

Preheat the oven to 375°F (190°C). Pour the cooked veggies into a baking dish. Spread them out and make two small spaces for the fish.

Step 4:

Put the cod fillets in the spaces. Add the olives around them. Bake for 7 to 10 minutes until the fish is white.

Step 5:

Take the dish out of the oven. Sprinkle parsley on top. and enjoy.

Helpful Tips!

• Try to use some fresh tomatoes to give a natural sweetness.
• Use fresh Alaska cod for the best flavor. I don’t recommend using frozen cod,
• Sautéing onions for at least 4 minutes helps bring out their sweetness, so make sure to do that.

What to Serve with Baked Cod with Tomatoes and Olives?

Baked Cod with Tomatoes and Olives pairs great with a variety of sides. I love it with some salsa on the side, especially my own salsa because I make it special. You can also serve it with steamed rice, quinoa, or Roasted potatoes to add some crispy texture to your meal, I know some people love to serve it with couscous or a side of buttered pasta, and I think both dishes are good and well chosen.

FAQ

How do I know when the cod is fully cooked?

The cod is done when it turns white. If you’re unsure, you can use a food thermometer—145°F (63°C) means it’s ready.

Can I use a different type of fish?

Yes, This recipe works well with other white fish as well.

What if I don’t like olives?

You can leave them out or replace them with capers.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven at 300°F (150°C) for 10 minutes.

Should I use fresh or dried parsley?

Fresh parsley gives a better flavor.

If you enjoyed this recipe, share it with your friends and family! Don’t forget to subscribe to my blog for more delicious and easy-to-make recipes.