STEWED COD AND TOMATOES

SERVES 4

This is another easy and healthy fish recipe. It is so good, especially served with Buttery Toasted Orzo. To keep it lighter, you can significantly cut down on the amount of butter used in the orzo, or substitute a lesser amount of olive oil.

INGREDIENTS

3 tablespoons olive oil

1 cup coarsely chopped green peppers

1-1/4 cups coarsely chopped onions

4 large garlic cloves, minced

2 cans (14.5 ounces each) whole tomatoes, broken apart, with juices

Salt and pepper to taste

1-1/2 pounds cod fillets, or other firm white-fleshed fish, at least 1-inch thick

4 tablespoons chopped fresh parsley

Heat a large sauté pan over medium-high heat. Add the olive oil and heat another minute. Add the green peppers and onions. Sauté until softened, about 5 minutes. Add the garlic and cook one more minute. Add the tomatoes, salt and pepper. Cover and cook until the tomatoes cook down slightly, about 5 minutes. Cut the fish fillets first down the center, then into 3 or 4-inch pieces. Place on top of the tomatoes. Sprinkle with parsley, salt and pepper. Cover and cook over medium-low heat until the fish is done, about 5 minutes. Serve immediately over the orzo or rice.

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