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4 cod fillets (about 6 oz each)
Salt and pepper to taste
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 can (14 oz) diced tomatoes
1/4 cup fresh basil leaves, chopped
1 tablespoon balsamic vinegar
Directions
1. Season the cod fillets with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat. Add the cod fillets and sear until golden brown, about 3-4 minutes on each side. Remove the cod from the skillet and set aside.
3. In the same skillet, add the chopped onion and cook until translucent, about 2-3 minutes. Stir in the garlic, oregano, and red pepper flakes, cooking until fragrant, about 1 minute.
4. Pour in the diced tomatoes (with their juices) and bring the mixture to a simmer. Allow it to cook for about 5 minutes, or until the sauce starts to thicken slightly.
5. Return the cod fillets to the skillet, spooning some sauce over them. Cover the skillet and let simmer gently for about 5 minutes, or until the cod is cooked through and flakes easily with a fork.
6. Just before serving, stir in the chopped basil and drizzle with balsamic vinegar. Adjust seasonings if necessary.
Variations & Tips
For an even heartier version of this dish, you can add some olives or capers to the tomato sauce for added zest. If dealing with picky eaters, you might simplify the sauce by reducing the amount of garlic and removing the red pepper flakes. Additionally, this recipe works well with other types of firm white fish, such as haddock or halibut, if cod is not available.
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