Cod with Tomato and Feta

For a healthy and easy to cook meal fit for summer, try this dish. The tomato and mint in this dish makes it vibrant and the crumbled feta gives it a Greek flavour. Do add less feta if you like it more tomato-ey.

Cod with Tomato and Feta 2 | The Trishaw


adapted from Saveur
Serves 4

  • 4 tbsp. extra-virgin olive oil
  • 4 cloves garlic, minced
  • 4 scallions, minced
  • 1 tbsp. tomato sauce
  • 1 cup fish stock (1 bouillon)
  • 2 dried chilli (crushed into flakes)
  • 4 large tomatoes, grated
  • 2 tbsp chopped fresh mint
  • 350g cod fish
  • Sea salt and freshly ground black pepper, to taste
  • 100g feta
  • 1 lemon, halved
  • 1 tbsp. minced fresh parsley
  1. Heat oil in a pan on medium heat. Place cod skin side down on the hot pan and cook until crisp. Remove from pan and set aside.
  2. Using the same pan, sauté garlic and scallions until soft and fragrant.
  3. Stir in the chilli flakes, grated tomatoes and tomato sauce. Reduce heat until slightly thickened.
  4. Crumble feta over the top then stir in chopped mint and season with salt and pepper.
  5. Place the cod skin side up on the bed of tomatoes. Let the the sauce simmer and until the cod is cooked.
  6. Squeeze lemon juice over the top, plate and garnish with parsley or mint.

  • If you don't have fresh tomatoes, you can always use canned tomatoes.
  • This dish can be served with rice, potatoes or steamed vegetables for a lighter option.


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