Easy Dinners: Stewed cod

Easy Dinners: Stewed cod

Yield: 4 servings


2 tablespoons olive oil

2 teaspoons garlic, minced

1 teaspoon dried oregano

1 28-ounce can tomato sauce

2 tablespoons balsamic vinegar

Salt and pepper, to taste

1 pound asparagus

4 6-ounce cod fillets

3/4 cup black olives, chopped

1/2 16-ounce box whole wheat spaghetti

1 lemon, thinly sliced

Method of Preparation

1. Preheat the oven to 350 degrees. Heat the oil in a skillet and cook the garlic for one minute. Stir in the oregano, tomato sauce, balsamic vinegar, salt and pepper. Bring to a boil, reduce heat, and simmer for five minutes

2. Remove and discard the tough bottoms of the asparagus. Cut the asparagus into half-inch pieces and mix them with the tomato sauce. Spread the mixture on the bottom of a medium baking dish and place the cod fillets on top. Sprinkle the fish with salt and pepper. Sprinkle olives over the fish. Place the baking dish into the center of the oven and cook until the fish is flaky, about 15 minutes.

3. Prepare the spaghetti according to package directions.

4. When pasta is finished cooking and drained, divide it equally into four serving bowls. Divide the cod and asparagus in tomato sauce between each bowl. Top with lemon slices.

Chef's note: One pound of asparagus contains 12-15 spears that typically measure 9-10 inches long and one-half to three-quarters inch thick. One pound serves 2-4 people.

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