Skillet Cod With Tomatoes Onions And Peppers Recipes

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SKILLET COD WITH TOMATOES, ONIONS, AND PEPPERS



Skillet Cod with Tomatoes, Onions, and Peppers image

This delicious skillet cod dinner is ready in 20 minutes and is packed with delicious onions, mushrooms, green and red peppers cooked to perfection in a juicy tomato sauce.

Provided by Julie Maestre

Categories     Main Course

Time 20m

Number Of Ingredients 15

1 lb cod
1 onion
1 green bell pepper
1 red bell pepper
2 garlic cloves
1 cup mushrooms
1/4 cup white wine
1/2 tsp chili powder *optional*
1 tsp oregano
1 tbsp olive oil
1/2 tbsp brown sugar
28 ounces diced tomatoes
2 bay leaves
1 tbsp capers
salt and pepper to taste

Steps:

  • Drizzle olive oil over the fish and season with salt, pepper, oregano, and chili powder.
  • Heat a large skillet with some olive oil and cook the onions, peppers, and mushrooms for 4-5 minutes.
  • Stir in the garlic, season with salt and pepper and cook until fragrant (about 10 seconds)
  • Add the white wine and let the wine reduce by half.
  • Add the diced tomatoes, brown sugar, bay leaves, and season with salt and pepper.
  • Place the seasoned fish in the skillet and spoon the sauce over the fish.
  • Stir in the capers, cover and cook over medium heat for 12-15 minutes or until the fish is fully cooked through.
  • Serve with lime wedges and white rice if desired and enjoy!

Nutrition Facts : Calories 211 kcal, Carbohydrate 17 g, Protein 23 g, Fat 4 g, Cholesterol 48 mg, Sodium 152 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

COD WITH TOMATOES, OLIVES, AND CAPERS



Cod With Tomatoes, Olives, and Capers image

This is adapted from my local newspaper. Any mild white fish will work here. This dish is easy to prepare. Kalamata olives are the black Greek olives, but you can substitute nearly any olive you prefer.

Provided by threeovens

Categories     Very Low Carbs

Time 40m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup red onion, chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 lbs plum tomatoes, coarsely chopped
1/4 cup kalamata olive, pitted and coarsely chopped
1 tablespoon capers, drained
1/2 cup parsley, chopped and divided
1 1/2 lbs cod fish fillets
1/2 teaspoon salt

Steps:

  • Heat oil in a Dutch oven or deep skillet over medium high heat. Add garlic and onion and saute, stirring until the onions begin to soften, about 3 minutes. Add oregano and thyme, stir. Add tomatoes, olive, capers and about half the parsley. Simmer until tomatoes cook down to a chunky sauce.
  • Sprinkle fish with salt on both sides. Push some of the sauce to one side of the pan and spread the rest thinly over the bottom of the pan. Place the fish on top of the sauce in the bottom of the pan and cover with the sauce that you previously pushed aside. Cover the pan and simmer over medium heat until the fish is opaque and flakes easily, about 10 minutes.
  • Sprinkle the remaining parsley over the fish and serve.

Nutrition Facts : Calories 234.4, Fat 6, SaturatedFat 0.9, Cholesterol 73.3, Sodium 536.3, Carbohydrate 12.6, Fiber 3.7, Sugar 6.9, Protein 33

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