Oh My Cod. (easy recipe!)

That’s what my son said after his first bite of this.  Truth be told, cod is not my favorite fish, but my husband loves it and apparently so does my son.  I’m really proud of the way we’ve been able to incorporate so much fish into our diets.  But when it’s this fresh and the ingredients are so yummy, it’s really not that hard. Here’s what I did.

• 1 enormous onion, sliced
• 8 cubanelle peppers, chopped
• 5 cloves garlic, chopped
• 1 small jar of capers
• 1/4 c. red wine vinegar
• 1 large tomato, chopped
• salt
• pepper
• 2 lbs. cod
• 2 tablespoons extra virgin olive oil

Heat a large non stick pan on med/high heat. Add one tablespoon olive oil, swirl and add the onions. Let them cook, not stirring too often, until they get a bit of brown on them.

I find that if I slice my onion first.  I can chop the other veggies while the onions are cooking.  They do take a bit of time when you let them cook low and slow, which is the best way to get them brown and super sweet.

When the onions are slightly browned, add the peppers and let them cook until they’re softened, add the garlic, let cook for an additional minute until it’s very fragrant, then add the tomato, vinegar, capers, a big pinch of salt and a couple of grinds of pepper. Allow to cook for another two to three minutes.

Transfer to a bowl and set aside.

with a paper towel, pat down your fish to remove excess moisture, add another tablespoon of oil to the pan and when it’s hot, add your fish.  Mine still had a ton of moisture.  I thought that I would brown the fish slightly, but there was so much moisture, that it really didn’t happen. Cook for about 3 minutes on one side then flip.

Add the vegetables back in and allow the fish to poach until it’s cooked through and flakes easily.

Plate and serve.

The  combination of the ever so slightly spicy peppers, sweet onion, juicy tomato, the briny salt taste of the capers and the tart vinegar make for a wonderful combination of flavors. Just delicious.

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