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Categories:
extra-virgin olive oil red onion clove garlic red pepper no-salt olives capers salt pepper cod fillets oregano whole wheat couscous parsley basil
Viewed: 9 - Published at: a year agoIngredients
- 1 tbsp. Extra virgin olive oil
- 1 medium red onion
- 2 clove garlic
- .13 tsp. crushed red pepper
- 1 can no-salt-added diced tomatoes
- 3 tbsp. pitted kalamata olives
- 1 tbsp. capers
- salt
- Pepper
- 4 skinless cod fillets
- 1/4 tsp. dried oregano
- 1 c. whole wheat couscous
- 1/4 c. packed fresh parsley leaves
- 1/4 c. packed fresh basil leaves
Method
- Preheat oven to 400 degrees F.
- In 12-inch ovenproof skillet, heat oil on medium-high.
- Add onion and garlic and cook 4 minutes or until browned, stirring occasionally.
- Add red pepper and cook 30 seconds.
- Add tomatoes, olives, capers, and 1/4 teaspoon freshly ground black pepper.
- Reduce heat to medium and simmer 5 minutes.
- Season cod with oregano and 1/4 teaspoon salt.
- Slide into skillet and arrange in single layer, spooning tomato mixture over it.
- Roast 10 minutes or until fish just turns opaque in center.
- Meanwhile, prepare couscous as label directs.
- Divide among serving plates.
- Place cod on top of couscous.
- Stir parsley and basil into tomato mixture.
- Spoon over cod and couscous.
