Baked Cod Italian-Style

Angela (Grammy) Derby


Tonight, I decided to try to re-create my mom's baked fish. I played with it and used some of the herbs my family love. Also, added white wine, because that makes everything taste good. I like to use wine when I cook, sometimes I even put it in the food. Just kidding!

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10 Min


20 Min




1 1/2 to 2 lb
white fish, such as cod or haddock
1 Tbsp
olive oil, extra virgin
2 clove
garlic, minced
1/2 c
onions, chopped
1 c
bell green pepper, chopped (or a combination of red, yellow & green)
1 (14.5 o can(s)
diced tomatoes, drained
1/2 c
white wine
1/2 tsp
basil, dried
1/4 tsp
oregano, dried
juice of 1/2 lemon
salt and pepper to taste
grated parmesan cheese (optional)

Directions Step-By-Step

Preheat oven to 400'F. Spray bottom of a 9x13" baking pan with cooking spray.
In a large skillet, heat olive oil over medium heat and add garlic, peppers and onions; cook on medium for about 2 minutes or until slightly softened.
Add tomatoes and wine; continue to cook for 10 minutes or until liquid has evaporated and leaves a chunky sauce.
Trim fillets by taking off any skin and removing any bones. (Usually they come trimmed and cleaned from the fish section of your grocery store.)
Place fish fillets in the prepared baking pan in a single layer; sprinkle with lemon juice, then spoon the tomato mixture over the fish; sprinkle with Parmesan, if desired.
Bake, covered, for 15-20 minutes or until fish is opaque all the way through and flakes easily with a fork. Serve immediately.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Italian