Cod with Olives, Tomatoes, and Sweet Peppers
Are you someone who loves fish? This yummy fish dish is one that you can be bake, grill or campfire. Is so colorful and appetizing everyone should love it! Like olives… the flavor is amazing and preparation is basic as well.
Cod with Olives, Tomatoes and Sweet Peppers
Yield: 4 servings
Ingredients:
4 fresh or frozen cod fillets
1 medium onion, thinly sliced
3 cloves garlic, minced
½ sweet red pepper, sliced
½ sweet yellow pepper, sliced
½ cup pimento stuffed green olives, sliced
½ cup pitted kalamata olives, sliced
½ cup medium black olives, sliced
3 tablespoons capers
Crushed pepper flakes
Salt and peppers
3-4 fresh basil leaves, chopped
Equipment:
Aluminum foil
Chef knife
Cutting board
Half baking sheet
Measuring spoons
I love fish and my husband, not so much! I grew up on the East coast so shellfish and fish were our main diet. My husband is a Midwestern dude, so I need to doctor up fish any way I can to make it appealing. Fish is a super healthy, low fat form of protein and should be consumed 2 – 3 times a week in some form. I usually get my man to eat it it twice, once in the form of tuna and the second in a whole fish. He loves olives, so this selection is usually a hit! In the summer I cook this recipe on the grill… In the winter, I use the oven… Super simple!!
Preheat oven to 375 F.
This dish is so easy in the cleanup department too as it uses foil to cook the meal. Cut 4 pieces of foil about 8-10 inches in length. Lay out on counter and place a cod fillet on center of each foil piece. Sprinkle liberally with salt and pepper to season fillets.
After slicing onions, divide among four fillets and do the same with the minced garlic. Slice pepper halves into ¼ inch segments and then cut each in half. The two types of sliced peppers is great to enhance the meal appeal of the packet due to the great color and different shape. Layer pepper slices evenly amongst four packets. Add green, black, kalamata olives and capers evenly to each foil pack.
After olives and ingredients are distributed amongst packets, sprinkle chopped fresh basil (or dried basil) on top. Cover each with second piece of foil and fold edges over to create a pouch. Insert a knife once in top of pouches to create a steam vent. Then arrange the packets on a half baking sheet to bake. If grilling or cooking over a campfire, pouches will be placed directly on grill racks close to the heat source. Place baking sheet on center rack of preheated 375 F oven and bake for 25 minutes. If grilling, set the packets directly on the rack.
This recipe is like ‘magic’… as when you open the pouch… Walla, dinner is ready! The smells of the olives, fish and veggies is amazing! The colors are appealing… Doesn’t even look like fish, does it?
You can choose to slide the pouch onto a plate and eat from the foil or the contents in a pasta or shallow bowl and eat up. I have often cooked up a bit of rice and slid the cooked packet ingredients over the rice. Especially if you are feeding bigger eaters.. Garnish with a bit of fresh Parmesan cheese… Dinner is served!