Yield: 4 servings
Time: 30 minutes
Cod’s clean and mild taste partners well with bolder flavors like feta and peppers adding another dimension to this surprisingly simple dish alive with Mediterranean flavors. Best of all: waistline friendly and almost no cleanup! Serve with fried or creamy polenta or roasted potoatoes.
- 1 lb (450 g) cod fish fillets, about 1″ (1/2 cm) thick, cut into 4 portions
- 1 medium-size red onion, thinly sliced
- 1 medium-size red pepper, thinly sliced
- 1 medium-size green pepper, thinly sliced
- 2 garlic cloves, finely slivered
- 6 Tbsp olive oil
- 8 black olives
- 1 Tbsp capers
- ½ cup (115 g) cubed feta cheese
- salt and freshly ground pepper
- 4 small sprigs of fresh thyme or oregano
Note: Go easy on the seasoning, feta cheese varies in saltiness.
Preheat oven to 400°F (200°C).
Rub both sides of the fish with olive oil. Salt and pepper lightly. Set aside.
Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Add onion, garlic and saute for about 5 minutes or until onion begins to soften. Add peppers and continue cooking for 3-4 minutes longer. Set aside.
Lay out 4 sheets of aluminum paper large enough to hold the filets. Top each fillet with the onion-pepper mix. Add the olives, capers and feta cubes. Place a spring of thyme or oregano on top and drizzle with 1 tablespoon of olive oil. Fold foil sides around the fish and firmly crimp them together so that no steam is allowed to escape. Place it on a baking sheet and bake it for about 12-15 minutes depending on the thickness of the fish. Open packages carefully to avoid spilling the juices. Take the tip of a knife and probe the fish on its thickest part. If it flakes easily, it is done.
Transfer to a warm plate and spoon accumulated juices over the fish or place packages on plates and let each guest be surprised. Serve with a side of roasted potatoes, fried polenta or bread to mop up the great flavors.