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Wine & Dine: Roasted Cod

This week, Kris Allen has an Italian red wine paired with a scrumptious Roasted Cod dish.
Roasted Cod Fish with Potatoes and Tomatoes

4 medium potatoes, scrubbed
1/4 cup olive oil
1 medium onion
2 cans stewed tomatoes
1 1/2 pounds cod, scrod or other fresh fish fillet
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano

Preheat the oven to 350° F.
Slice the potatoes 1/4 inch thick. Heat the oil in a large, deep non-stick skillet over moderately high heat. Add the potatoes and cook them, turning
often, until they are golden, transferring them with tongs as they cook, to a 13 x 9-inch baking dish.

In the oil remaining in the skillet, cook the onions until pale golden and add them to the baking dish. Sprinkle the vegetables with salt and pepper to
taste, and pour one can of tomatoes on top.

Season the fish fillets with salt and pepper and lay them on top of the vegetables. Top with the other can of tomatoes and sprinkle with the herbs.
Bake the fish, uncovered, for 20 to 30 minutes or until the fish is cooked through.

Serves 4

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