Cod with Stewed Tomatoes for #MothersDay #SundaySupper
 
 
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Ingredients
  • ■1 lb cod filet
  • ■3 large tomatoes, skinned and wedged
  • ■1/2 cup celery, diced
  • ■1/2 cup red onion, diced
  • ■2 Tablespoons Balsamic vinegar
  • ■2 Tablespoons olive oil
  • ■1 teaspoon Italian seasoning
  • ■salt and pepper, to taste
  • Directions
  • Place 1 tablespoon olive oil in a baking dish. Arrange cod pieces and lightly coat with olive oil or cooking spray. Bake at 350 for about 20 minutes until fish is white and easily flakes.
  • While fish bakes, blanch and skin tomatoes. If you have never blanched tomatoes, cut a small X in the bottom of a tomato and put it in boiling water for about 10-15 seconds, remove, dunk in cold water and skins should slide right off. If not, repeat.
  • Fry celery, onion in olive oil until tender.
  • Add tomatoes, seasoning, simmer for 2-3 minutes to blend flavors.
  • Serve cod and stewed tomatoes with a salad or side of your choice.
Instructions
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/cod-and-stewed-tomatoes-for-mothersday-sundaysupper/