Slow Cooked Cod Fillets In Olive Sauce
*recipe from barilla.com
Serves 4 people
4 medium-sized cod fillets, skin removed and de-boned
1 jar Olive sauce
¼ onion, thinly sliced
1 clove garlic, crushed
1 glass white wine
10 anchovy fillets
1 tbsp capers
10 basil leaves
1 tbsp dried oregano
Extra Virgin Olive Oil
Salt and pepper
In a large frypan heat a little oil, add onion and garlic, cook until golden.
Sear the cod fillets for 2 minutes on each side. Add capers and anchovies.
Add the wine and allow it to evaporate, then add the Barilla Olive sauce and bring to simmer. Add the oregano and basil and cook for 3-5 minutes further with a lid on until the fish is cooked.
Serve with a drizzle of Extra Virgin Olive Oil and enjoy!
Chopped tomato 63%, tomato concentrate 12%, olives 10% (green olives 5%, black olives 5%), water, onion, sunflower oil, capers, sugar, natural flavoring, salt, parsley, garlic, oregano.
Abundant in vitamins and minerals yet low in saturated fat. Rich in antioxidants and lycopene that help promote health and lower the risk of cancer.
- - No added preservatives
- - Gluten-free
- - Vegan
- - Vegetarian
Storage: Refrigerate after opening, consume within 3-5 days.
Put remaining sauce in a freezer-safe container and store in the freezer.
Shelf life: 3-5 days in the refrigerator after opening, 3 months in the freezer.