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Serves: Serves 4
Cooking time: 25 minutes
Total time: 25 minutes


  • 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.
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