Cod with Stewed Tomatoes for #MothersDay #SundaySupper
Author: Cindy Kerschner
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/