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Pacific Cod Fillets with Tomato-Pepper Medley https://www.metro.ca/userfiles/image/recipes/filets-morue-tomates-poivrons-caramelises-3715.jpg PT15M PT08M PT23M
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.
1
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
Pacific Cod Fillets with Tomato-Pepper Medley

Pacific Cod Fillets with Tomato-Pepper Medley

Rate this recipe
10 Votes
  • Gluten-free
  • Lactose-free
1
servings
0:15
Preparation
0:08
COOKING
0:23
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 6
    plum tomatoes, cut into 6 pieces
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    EXTRA LARGE BEEFSTEAK TOMATOES

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    PRODUCT OF ONTARIO 3.28/kg

  • 1
    yellow pepper, cut into thin strips
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    PRODUCT OF ONTARIO

  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    $8.99 ea.

    1 L SELECTED VARIETIES

  • 1
    garlic clove, chopped
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    GARLIC

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  • 2 tsp.
    (10 mL)
    fresh oregano
  • 2 Tbsp.
    (30 mL)
    balsamic vinegar
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    IRRESISTIBLES BALSAMIC VINEGAR

    IRRESISTIBLES BALSAMIC VINEGAR

    $6.99 ea.

    250 ml SELECTED VARIETIES


  • salt and pepper to taste
  • 2 Tbsp.
    (30 mL)
    corn syrup
  • 2 x 6 oz
    (2 x 180 g)
    pacific cod fillets
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    FROZEN, 400 - 454 g SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    lemon juice
Imprimer ma sélection

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.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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