Being a true Washingtonian pretty much mandates that you have to love seafood. We are home to some of the best! Clams and oysters. Halibut and rockfish. Trout and salmon. Crab and sturgeon. And if you are into it, even the Geoduck. And besides salmon, which we typically get from Alaska anyway, cod is my favorite. Halibut might have been if it weren’t so damned expensive. But fresh cod? It can’t be beat.
Cod fillets are incredibly mild, but unlike sole or tilapia, they are thick and meaty and a fabulous source of lean protein. Because cod is so mild, even non-fish lovers can tolerate it – it tastes like whatever you cook it in! This recipe is full of flavor, easy to make, and is a definite make-again!
2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
1/2 cup kalamata olives, pitted and sliced
1 tablespoon chopped fresh chives
1/2 cup dry white wine
1 pound cod fillets
In a large frying pan, heat oil over medium heat. Sauté onions and garlic in olive oil until softened.
Stir in tomatoes, olives, and wine. Simmer for 5 minutes.
Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.
Garnish with chives
Looking for other cod recipes?