The Recipes

Cod with warm Tomato and Olive Sauce

Gotta keep the eating light where we can this time of year, right?  I don't know how it is where you are, but during campaign season, eating tends to be marginally good at best, so a girl has to do what she can, when she can. 


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Cod with warm Tomato and Olive Sauce



- 1 cod fillet

- ¼ shallot, diced

- 1 clove garlic, minced

- ½ lemon, juiced

- ¼ c. olives, chopped

- ½ roma tomato, diced

- ¼ c. white wine

- splash of heavy cream

- 2 T. chopped oregano

- salt

- pepper

- olive oil


Heat 1 T. of olive oil in a small pan.  Add the shallot, season with salt, and let it soften for 2 minutes.  Add in the garlic and stir for another minute.  Season the cod with salt and pepper.


Add it to the pan and immediately add in the wine.  Turn the fish over after 2 minutes.


Add the olives and tomatoes to the pan.  Let the fish and sauce simmer for 3-4 more minutes; until the fish is opaque and just cooked through.  Squeeze the lemon juice over the fish and sauce.  Plate the fish.


Add the cream to the sauce and let it simmer for 2-3 more minutes.  Spoon the sauce over the fish and finish with the oregano.