I grew up in a family that loved to fish so we ate fish often…freshwater fish like coho, lake trout, perch, bluegill. Most often fish was pan fried, deep fried, or occasionally baked or broiled. Fish soup (kalamojakka) and fish boils were also enjoyed regularly. In this house we love fish, and we love all things tomato, so this poached cod is the perfect combination of the two. I’ve been making this dish for a long time and used to serve it over rice, but the last few times I’ve served it with grits instead. Kind of reminiscent of shrimp and grits. Poached fish is very moist and the broth adds flavor without added fat. Excellent choice if you’re watching calories. Regardless of how it’s prepared, fish cooks quickly making it a perfect dinner when time is short.

Ingredients:

Cod filets (approximately a pound and a half)

2 pints diced tomatoes

1 T olive oil

1/2 cup diced onion

1/4 cup diced bell pepper

2 cloves garlic minced

1-2 T capers

1-2 T sliced kalamata olives

1 T dried oregano

2 tsp pepper flakes (more or less depending on personal preference)

salt and pepper to taste

fresh parsley for garnish

Prepping all of your ingredients beforehand makes cooking go smoother and faster.

Heat the olive oil in a large heavy pan over medium high heat and sauté the onions and peppers for 3-4 minutes until they are tender. Stir in the garlic, oregano, pepper flakes, and salt to taste and sauté an additional minute or so.

Add the tomatoes, olives, and capers. Reduce the heat and simmer uncovered for 10-15 minutes stirring occasionally.

While the sauce is simmering get your filets ready. Use paper towel to pat the fish dry. Cut the filets into pieces and season them with salt and pepper.

Nestle the fish in the sauce. Cover the pan and simmer for approximately 8 minutes. The fish should flake nicely. Serve the fish atop your rice or grits and ladle on some of the sauce. Garnish with some fresh parsley.

Enjoy!

NOTES: This recipe would work well with any meaty white fish. I have not used trout or salmon, but those may be fine as well. Fish skin is best when it is crispy so no skin when poaching. Adjust the spice level based on personal preference.

The leftover broth is a great addition to soup or chowder so save it.