Spetses Braised Cod
Serves: 4, but you can possibly squeeze in an extra piece or two, depending on the pan size
 
Ingredients
  • 4 (4-to-6 ounce) skinless cod filets, 1 to 1 ½ inches thick
  • Sea salt and freshly ground black pepper
  • 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • 1 medium onion, sliced thin
  • 1 fennel bulb, stalks discarded, bulb halved, cored and sliced thin or 2 small zucchinis in the summer, cut into batons or use zoodles!
  • 4 garlic cloves, minced
  • 1 Tablespoon fresh oregano, finely chopped or 1 teaspoon dried
  • 1 (14.5-ounce) can/jar diced tomatoes, drained or 1 pound of fresh tomatoes, chopped
  • ½ cup Kalamata olives* (optional), pitted, either whole or chopped
  • ½ cup dry white wine or fish stock
  • A few ounces of feta, preferably sheep's milk, optional
  • 2 Tablespoons minced fresh flat leaf parsley or mint or dill, or a combo of these herbs
  • Finish if you like with lemon wedges (I like to)
Instructions
  1. Pat the fish dry with paper towels and season with salt and pepper.
  2. Preheat a large (anything from 11 to 14 inches) skillet over medium heat. Add oil and if it shimmers, add onion and fennel. Season with ½ teaspoon salt and cook until almost tender, about 5 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in tomatoes, olives (if using) and wine and bring to a simmer.
  3. Nestle the cod into the skillet and spoon some sauce over each piece. Allow the sauce to come to a simmer and reduce heat to medium low. If you want to add feta, sprinkle it over the fish now. Cover the skillet.
  4. Cook until the cod flakes, about 8-10 minutes. Taste the sauce for seasoning and serve garnished with herbs. Add an extra drizzle of olive oil if you like (I do!) and serve lemon wedges on the side, if desired.
Notes
*If you’re not a fan of olives, just omit them. You can add ¼ cup capers instead. Or add some water-packed artichoke hearts from a jar (or frozen/defrosted.)

Vegan: simmer slabs of cauliflower and some chickpeas until tender; Violife makes a delicious vegan feta.

You’ll need to cover the skillet at some point, so if you don’t have a lid, use a piece of foil or a baking sheet.
Recipe by Pamela Salzman at https://pamelasalzman.com/spetses-braised-cod-recipe/