Ingredients:

• 2 6-8oz cod filets

• 1 1/2 tbsp olive oil

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/2 tsp dried oregano

• 1 yellow onion (diced)

• 1 small fennel bulb (thinly sliced)

• 1 jar pitted Kalamata olives (drained & chopped)

• 1 jar Rao’s or Carbone Garlic Marinara sauce

• 1/2 cup chicken broth

• Handful basil (chopped)

• Feta to taste (if eating dairy)

Method:

Fish:

1. Pat cod filets dry

2. Drizzle with olive oil and season with oregano, pepper, & 1/4 tsp salt

3. Place to the side

Tomato Sauce:

1. Heat a large pot (I love my Le Creuset) on low-med heat, allow to heat through, add remaining olive oil, and allow oil to heat through

2. Add onions and saute for 5 min, then add fennel and saute for another 5 min.

3. Turn heat down to low, add tomato sauce, chicken broth, and olives.

4. Then place fish filets in middle of pot and scoop to cover with sauce

5. Place lid on pot and simmer for 10-15 min. or until internal temp of fish reaches 145ºF

6. Once fish is cooked through, plate sauce and fish, then sprinkle with feta and basil.

7. Let cool and enjoy!

*Can also use Halibut or Sea Bass, will need to adjust cooking time for thicker fish filets.