OVEN-ROASTED COD, KALAMATAS & CAPERS
- Serves 8
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- prep time: 10 minute(s)
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- cook time: 27 minute(s)
Ingredients:
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1-1/2 to 2 lbs. cod or other flaky white fish fillets
1 jar Bertolli® Vodka Sauce made with Fresh Cream
1 Tbsp. Bertolli® Classico™ Olive Oil
1/2 cup chopped onion
1 clove garlic, thinly sliced
1/4 cup chopped Kalamata olives
1 Tbsp. chopped capers, rinsed and drained
1/8 tsp. salt
1 cup baby spinach leaves, thinly sliced or chopped
1/2 cup cherry tomatoes, halved (optional)
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Directions:
- Preheat oven to 425°. Season cod, if desired, with salt and ground black pepper. Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Arrange cod over sauce.
- Heat Olive Oil in small saucepan over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Stir in olives, capers, salt and remaining Sauce. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Pour heated sauce over cod.
- Roast uncovered 20 minutes or until cod flakes with a fork. To serve, sprinkle with spinach and tomatoes.
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