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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a hearty flavorful cod dish that is easy and quick to make. The unique scent and flavor of the smoked paprika combined with the Asiago cheese makes for a different flavor profile. A side of penne pasta mixed with garlic, sundried tomatoes and kalamata olives, some sauteed zucchini along with a nice big salad and some fresh bread would round out the meal. A nice crisp white wine such as a Sauvignon Blanc pairs well with this. Ingredients:
1 medium onion, diced |
1 -2 garlic clove, minced |
1 red pepper, seeded and chopped into 1/2 inch pieces |
1 green pepper, seeded and chopped into 1/2 inch pieces |
1/2 cup kalamata olive, drained, pitted and diced |
1/2 teaspoon rosemary (divided) |
1/2 teaspoon oregano (divided) |
1/2 teaspoon smoked paprika (divided) |
1 (8 ounce) can tomato sauce |
3/4 lb cod fish fillet, cut into 2-3 inch chunks |
2 tablespoons olive oil (divided) |
1/2 cup asiago cheese, shredded |
salt and pepper |
Directions:
1. Heat 1 tbsp olive oil in a heavy skillet.
2. Add the onions and garlic. Sprinkle with half the rosemary, oregano and smoked paprika.
3. Cook on medium heat for 2 - 4 minutes, then add the red and green peppers.
4. Cook, stirring occasionally until the peppers are tender-crisp and the onions are golden brown.
5. Remove from pan and set aside.
6. Heat remaining tbsp of olive oil.
7. Pat fish dry.
8. Salt and pepper the fish.
9. Put fish skin side down in the skillet.
10. Sprinkle with remaining rosemary, oregano and smoked paprika.
11. Saute fish approx 3 minutes on each side, turning only once. The fish should be opaque white and flaky when done.
12. Add the vegetables back to the skillet.
13. Stir in the tomato sauce.
14. Let cook for 2 - 3 minutes.
15. Mix in the olives.
16. Remove from the skillet and plate.
17. Sprinkle with cheese and serve.
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