Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves 4


  • 1 lb (454 g) cod fillets, thawed
    3 tbsp (45 mL) all purpose flour
    2 tbsp (30 mL) olive oil
    1 cup (250 mL) crumbled feta cheese
    (about 1/4 lb/125 g)1 onion, chopped
    3 cloves garlic, minced
    1 sweet green pepper, chopped
    1 can (19 oz/540 mL) tomatoes, (undrained)
    1/2 cup (125 mL) pitted black olives
    1/2 tsp (2 mL) dried oregano
    1 pinch hot pepper flakes
    1 pinch granulated sugar
    2 tbsp (30 mL) minced fresh parsley
    Salt and pepper


  • Cut cod into serving-size portions. Pat dry. Dredge lightly in flour. In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides and arrange in 8-inch (2 L) square baking dish. Sprinkle with feta.

    Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes; crush with fork and stir in olives, oregano, pepper flakes and sugar. Bring to boil, reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.

    Add parsley, and season with salt and pepper to taste; spoon over fish. (Dish can be made ahead, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375°F (190°C) oven for about 15 minutes or until bubbly.
Baked cod greek-style

Add Comment

* Required information
What is the day after Friday?

Comments (0)

No comments yet. Be the first!