Red Cod With Tomatoes, Capers, Olives and Cannellini Recipe
Delicious served over grilled polenta or orzo cooked in chicken stock
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Ingredients
- 8 ounces cod fish fillets (red cod is excellent)
- 14 ounces diced tomatoes, drained
- 1/2 onion, thinly sliced
- 2 teaspoons capers
- 12 kalamata olives, pitted and quartered
- 1 garlic clove, minced
- 7 ounces cannellini beans, rinsed and drained (half of a 14-oz. can)
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 tablespoon extra virgin olive oil, divided
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