Ingredients
- 2 lbs Cod Fillets
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Shallot, sliced
- 2 tbsp Cento Garlic Paste in a Tube
- 4 fillets Cento Flat Fillets of Anchovies
- 1 can Cento Certified San Marzano Tomatoes, hand crushed
- 1/2 cup Cento Oil Cured Olives
- 1/2 cup Cento Imported Greek Seasoned Pitted Olives
- 2 tbsp Cento Capote Capers
- 1 tsp Cento Oregano
- 1/4 tsp Cento Crushed Red Pepper
- 1/4 cup Fresh Parsley, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Crushed Red Pepper, to taste
Directions
In a large pan, heat olive oil over medium heat. Add shallot and cook for 3-4 minutes, until softened. Add garlic paste, crushed red pepper flakes, oregano, salt and pepper and cook for another 1-2 minutes, until fragrant. Add tomatoes and cod and bring to a gentle simmer. Add olives, capers and anchovies. Cover and simmer gently for 8-12 minutes, depending on the thickness of the fillets, until the fish is opaque, flakes easily with a fork and reaches an internal temperature of 145°F. Remove from heat and garnish with fresh parsley. Serves 4-6.
