A version of: http://dianekochilas.com/1386/red-mullet-in-caper-sauce
4-6 servings
Ingredients
- 1 kilo (2 lbs.) cod fillets (recipe calls for Red Mullet, cleaned, gutted, and heads left on)
- 1/4 cup (recipe calls for ½ cup) extra virgin olive oil
- 2 large onions, halved and thinly sliced
- 3 garlic cloves, minced
- 2 cups, firm, ripe tomatoes, grated, or good-quality canned, chopped tomatoes, with juice
- 1/4 tsp of good, dry oregano (recipe called for 1 bay leaf, which we didn’t have)
- 1 cup small Greek salted capers, soaked in warm water for 1 hour and then drained
- Salt and freshly ground black pepper to taste
Directions
- Lightly salt the fish and set aside, covered in the refrigerator until ready to use.
- Heat the olive oil in a large skillet and sauté the onions over medium heat, stirring, until translucent, about 7 minutes. Add the garlic and stir for a minute. Add the tomatoes and oregano, bring to a boil, reduce heat to medium-low, and simmer for 10 minutes. Add the drained capers and simmer for a minute.
- Add the fish, season with salt and pepper, cover and simmer until the fish is cooked through but still tender, about 15 to 20 minutes. Serve hot.