Ingredients
- 2 lbs Skinless Boneless Cod Fillets
- Cento Fine Sicilian Sea Salt
- Cento Ground Black Pepper
- 4 tbsp Cento Imported Extra Virgin Olive Oil
- 1 medium Yellow Onion, finely diced
- 3 tsp Cento Crushed Red Pepper
- 2 tbsp Cento Nonpareil Capers
- 1 can Cento Certified San Marzano Tomatoes (28 oz), hand crushed
- 1/4 cup Fresh Italian Parsley, chopped
Directions
Season cod with salt and pepper, to taste. In a large, heavy pot over medium, heat oil until hot but not smoking. Add onion and sauté until translucent, about 3 minutes, then add red pepper, capers, tomatoes and salt. Bring to simmer, then carefully add cod to sauce, spooning sauce over top. Add parsley, cover and simmer until cod has reached internal temperature of 145F, about 5-8 minutes. Serves 6.
