Cod Livornese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 teaspoon(s) dried oregano leaves2 teaspoon(s) grated fresh lemon peel2 teaspoon(s) olive oil2 tablespoon(s) olive oil1/4 teaspoon(s) salt4 piece(s) (6 ounces each) cod fillet1 pint(s) cherry tomatoes1/4 cup(s) Kalamata olives, pitted and coarsely chopped2 tablespoon(s) drained capers1/8 teaspoon(s) crushed red pepper2 clove(s) garlic, minced
In cup, combine oregano, lemon peel, 2 teaspoons oil, and salt. Rub both sides of cod fillets with oregano mixture.
In 12-inch nonstick skillet, heat 1 tablespoon oil on medium 1 minute. Add cod to skillet, and cook 8 to 10 minutes or just until fish turns opaque throughout, turning over once. Transfer cod to 4 dinner plates.
In same skillet, heat remaining 1 tablespoon oil on medium 1 minute. Stir in tomatoes, olives, capers, crushed red pepper, and garlic; cook 6 to 8 minutes or just until tomatoes are heated through and skins split.
Serving Size: 4 main dish servings
Number of Servings: 4
Recipe submitted by SparkPeople user QUEENHESTER.
In 12-inch nonstick skillet, heat 1 tablespoon oil on medium 1 minute. Add cod to skillet, and cook 8 to 10 minutes or just until fish turns opaque throughout, turning over once. Transfer cod to 4 dinner plates.
In same skillet, heat remaining 1 tablespoon oil on medium 1 minute. Stir in tomatoes, olives, capers, crushed red pepper, and garlic; cook 6 to 8 minutes or just until tomatoes are heated through and skins split.
Serving Size: 4 main dish servings
Number of Servings: 4
Recipe submitted by SparkPeople user QUEENHESTER.
Nutritional Info Amount Per Serving
- Calories: 305.2
- Total Fat: 12.7 g
- Cholesterol: 98.8 mg
- Sodium: 394.6 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 0.5 g
- Protein: 40.3 g
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