Pacific Cod Fillets with Tomato-Pepper Medley
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 8 min |
| Total: | 23 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 6 plum tomatoes, cut into 6 pieces
- 1 yellow pepper, cut into thin strips
- 2 Tbsp. (30 mL) extra virgin olive oil
- 1 garlic clove, chopped
- 2 tsp. (10 mL) fresh oregano
- 2 Tbsp. (30 mL) balsamic vinegar
- Salt and pepper to taste
- 2 Tbsp. (30 mL) corn syrup*
- 2 x 6-oz. (2 x 180-g) Pacific cod fillets
- 2 Tbsp. (30 mL) lemon juice*
Preparation
In a bowl, combine tomatoes and pepper with oil, garlic, half the oregano, vinegar, salt and pepper.
Microwave corn syrup on high for 10 seconds to liquefy it, then add to tomatoes.
Set aside.
Sprinkle lemon juice and remaining oregano over fillets.
In a non-stick grilling pan, cook fillets on medium-high heat 2 minutes per side or until lightly browned and fish breaks apart when lightly pressed.
Wipe pan with paper towels, add vegetable mixture and cook on high for 4 minutes, stirring gently. When tomatoes are tender and lightly browned, cooking is done.
Serve hot fish with warm tomatoes and their pan juices.
Suggestion
Serve with mixed greens.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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