I'm working on a Mediterranean cruise for the Merrytimers for late summer 2015 so I find myself dreaming of the wonderfully healthy and delicious cuisine of the area. I concocted this dish for a family dinner and it is now one of our seafood stars. My dad loves fish, so this one is for him!
Serves 6
INGREDIENTS:
6 6-ounce skinless cod fillets (thawed if frozen)
3 Tablespoons extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
3 zucchini, thinly sliced and quartered
1 28-ounce can diced tomatoes with juice*
1 small can sliced kalamata olives, drained
2 Tablespoons Italian seasoning, divided
1 teaspoon fresh ground black pepper, or to taste
1 teaspoon lemon juice
3/4 cup feta cheese, crumbled
Optional: 1/2 teaspoon red chili pepper flakes
Optional: 1 Tablespoon capers, drained
* you may not need the full 28-ounce can of tomatoes; I really love tomatoes so I used the entire amount.
DIRECTIONS:
Sprinkle fish fillets with Italian seasoning and black pepper. Heat olive oil over medium heat in large skillet and add fish, onion, garlic, and zucchini. Sauté about three minutes, making sure to cook both sides of the cod. Add tomatoes, olives, remaining seasonings, and lemon juice. Reduce heat to low. Cover and simmer five to seven minutes until fish flakes easily and zucchini is tender. Remove from heat. Top with feta cheese and cover just for a minute to slightly melt cheese.
Delicious served atop orzo! Add a delicious Greek salad and you'll be transported to Mykonos or Santorini!
Serves 6
6 6-ounce skinless cod fillets (thawed if frozen)
3 Tablespoons extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
3 zucchini, thinly sliced and quartered
1 28-ounce can diced tomatoes with juice*
1 small can sliced kalamata olives, drained
2 Tablespoons Italian seasoning, divided
1 teaspoon fresh ground black pepper, or to taste
1 teaspoon lemon juice
3/4 cup feta cheese, crumbled
Optional: 1/2 teaspoon red chili pepper flakes
Optional: 1 Tablespoon capers, drained
* you may not need the full 28-ounce can of tomatoes; I really love tomatoes so I used the entire amount.
DIRECTIONS:
Sprinkle fish fillets with Italian seasoning and black pepper. Heat olive oil over medium heat in large skillet and add fish, onion, garlic, and zucchini. Sauté about three minutes, making sure to cook both sides of the cod. Add tomatoes, olives, remaining seasonings, and lemon juice. Reduce heat to low. Cover and simmer five to seven minutes until fish flakes easily and zucchini is tender. Remove from heat. Top with feta cheese and cover just for a minute to slightly melt cheese.
Delicious served atop orzo! Add a delicious Greek salad and you'll be transported to Mykonos or Santorini!
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