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Cod Veracruz-Style

  • 34minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, D, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) flour

  2. 1/4 teaspoon(s) salt

  3. 1/4 teaspoon(s) pepper

  4. 4 piece(s) 3/4-in.-thick cod fillet (about 6 oz each)

  5. 1 1/2 tablespoon(s) olive oil (preferably extra-virgin)

  6. 1 medium onion , thinly sliced

  7. 1 teaspoon(s) minced garlic

  8. 1 can(s) (14 1/2 oz) diced tomatoes (preferably fire-roasted) with green chiles

  9. 1/2 cup(s) water

  10. cup(s) pimiento-stuffed green olives , halved

  11. 1 tablespoon(s) capers , rinsed

  12. 1/2 teaspoon(s) dried oregano

  13. Garnish: chopped parsley

Instructions Jump to Ingredients ↑

  1. Ellen Silverman Mix flour, salt and pepper on sheet of wax paper; add fish and turn to coat.

  2. Heat 1 Tbsp oil in a large nonstick skillet. Add cod and cook over medium-high heat, turning once, 5 to 7 minutes until golden and just cooked through. Remove to a platter; cover to keep warm.

  3. Heat remaining 1⁄2 Tbsp oil in skillet. Add onion and sauté over medium-high heat 3 minutes, or until golden. Add garlic; cook 1 minute until fragrant. Stir in remaining ingredients, bring to a boil, reduce heat and simmer 2 minutes to develop flavors. Spoon over fish.

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