Makes 4 servings
Total Time under 1 hour
1 lb (500 g) cod fillets
3 tbsp (approx 45 mL) all-purpose flour
2 tbsp (25 mL) olive oil
1 cup (250 mL) crumbled feta cheese (about ¼ lb/125 g)
1 onion, chopped
3 cloves garlic, minced
1 sweet green pepper, chopped
1 can (19 oz/540 mL) tomatoes
½ cup (125 mL) pitted black olives
½ tsp (2 mL) dried oregano
Pinch hot pepper flakes
Pinch granulated sugar
2 tbsp (25 mL) minced fresh parsley
Salt and pepper
1.Cut cod into serving-size portions; pat dry. Dredge lightly in flour.
2.In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides. Arrange in 8-inch (2 L) square baking dish; sprinkle with feta. Set aside.
3.Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes, crushing with fork; stir in olives, oregano, hot pepper flakes and sugar. Bring to boil; reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.
4.Add parsley; season with salt and pepper to taste. Spoon over fish. (Dish can be prepared to this point, 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.