I absolutely adore making casseroles. Focusing on one, do-it-all dish seems so much simpler than cooking a meat and several sides separately. You can usually handle some, if not all, the prep ahead. Add bread, a tossed green salad or both and dinner's done.
So I was delighted to find this feel-good fish recipe in Rose Murray's 125 Best Casseroles and One Pot Meals cookbook (Robert Rose, Feb. 28, 2014, $19.95). It includes a healthy mix of low-calorie/high-protein cod fillets, juicy tomatoes and other veggies, and Greek-favorite feta cheese the whole family will love.
Bob thought it was quite adventurous of me to cook seafood (other than the straight-to-the-oven variety) on a busy weeknight. But sometimes I like to surprise him! Besides, this recipe made the job pretty easy. Since it serves four and there are only two of us at home these days, I halved all the ingredients. I also substituted Rotel tomatoes and green chilies for the canned tomatoes and sweet green pepper listed below because we Texans thrive on a little heat.
You need about an hour to put this dish together. You begin by browning the cod in a touch of olive oil and making a tomato-packed sauce on top of the stove. Once that's done, you layer the mild white fish, crumbly feta (we tested with the reduced-fat version) and the tomato medley in a baking dish.
At this point, you can stash your creation in the fridge for up to eight hours or move on to baking like I did. Then you can have it on the table 15 to 20 minutes later.
Tasting this Mediterranean-style delight brought back wonderful memories of our cruise through that beautiful sea this summer. Talk about tasty! Serve it with a light spinach salad and thick, crusty bread to help you sop up all the marvelous juices.
Cut cod into serving-size portions; pat dry. Dredge lightly in flour.
In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides. Arrange in 8-inch square baking dish; sprinkle with feta.
Set aside.
Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes, crushing with fork; stir in olives, oregano, hot pepper flakes and sugar. Bring to boil; reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.
Add parsley; season with salt and pepper to taste. Spoon over fish. (Dish can be prepared to this point, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake, uncovered, in 375 degree oven for about 15 minutes or until bubbly.
Other Works: Rose Murray's Vegetable Cookbook, Rose Murray's Canadian Christmas Cooking and around 40 other cookbooks
Publisher: Robert Rose Inc.
Penned: Feb. 28, 2014
What's Inside: Dozens of recipes for satisfying dishes that are a meal in themselves. You'll find everything from company-worthy casseroles that feed a crowd (like Elizabeth Baird's 12-serving Pastitsio) to quick skillet suppers for four (make mine Tex-Mex Pork Chops with Black Bean Corn Salsa, please!). Great for busy cooks, these soothing ideas are geared to help you serve your family healthy, homemade goodness without a lot of effort. And many of them can be made ahead.
Time Out: 192 pages
Available: $19.95 at Amazon and other book retailers
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