Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) chopped fresh oregano leaves 2 teaspoon(s) grated fresh lemon peel 2 teaspoon(s) olive oil 2 tablespoon(s) olive oil 1/4 teaspoon(s) salt 4 piece(s) (6 ounces each) cod fillet 1 pint(s) cherry tomatoes 1/4 cup(s) Kalamata olives , pitted and coarsely chopped 2 tablespoon(s) drained capers 1/8 teaspoon(s) crushed red pepper 2 clove(s) garlic , minced 1/4 cup(s) (loosely packed) fresh parsley leaves , chopped

Instructions Jump to Ingredients ↑

  1. In cup, combine oregano, lemon peel, 2 teaspoons oil, and salt. Rub both sides of cod fillets with oregano mixture. In 12-inch nonstick skillet, heat 1 tablespoon oil on medium 1 minute. Add cod to skillet, and cook 8 to 10 minutes or just until fish turns opaque throughout, turning over once. Transfer cod to 4 dinner plates. In same skillet, heat remaining 1 tablespoon oil on medium 1 minute. Stir in tomatoes, olives, capers, crushed red pepper, and garlic; cook 6 to 8 minutes or just until tomatoes are heated through and skins split. Stir in parsley; serve with cod.


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