Cod in a Tomato-Olive Sauce
This tomato sauce is meant to have a combination of Italian and Mediterranean flavors with oregano and olives. Baking this light, white fish in this flavorful sauce is always a crowd-pleaser.
2 tablespoons extra-virgin olive oil
1 large onion, chopped
2, 14-ounce cans fire-roasted diced tomatoes with garlic.
4, 6-ounce cod fillets
1/2 cup large green olives, quartered, pitted
1/2 cup capers, drained
3 teaspoons fresh oregano, chopped
4 cups fresh baby spinach
Pappardelle Pasta or steamed green beans
Salt and Pepper
Italian bread, sliced, toasted (optional)
Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until translucent and beginning to brown, about 4 minutes.
Add white wine. Boil until reduced to 3/4 cup, about 3 minutes. Add tomatoes with juice; bring to boil.
Sprinkle fish with salt and pepper. Add fish to skillet atop tomato mixture.
Reduce heat to low, cover, and simmer until fish is cooked through, about 9 minutes.
Using slotted metal spatula, transfer fish to plate and tent with foil to keep warm.
While sauce is cooking, boil pasta according to the package and/or steam green beans.
Mix olives, capers, spinach, and 2 teaspoons oregano into sauce in skillet. Increase heat to high and boil until sauce is reduced and thickened, about 6 minutes.
Season with salt and pepper to taste.
Place cooked pasta or steamed green beans on plate, then 1 fish fillet on each of 4 plates.
Pour sauce over and around fish, sprinkle with remaining fresh oregano, and serve with warm toasted bread.
Original Recipe: http://www.epicurious.com/recipes/food/views/Mahi-Mahi-in-Tomato-Olive-Sauce-352551