Cod in 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

1 cup dry white wine

 

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

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.