- 1 medium onion, chopped
- 5 tablespoons Filippo Berio® Olive Oil
- 1 clove garlic, minced
- 2 large ripe tomatoes, chopped
- 1 teaspoon dried basil leaves
- 1/2 teaspoon dried thyme leaves
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon black pepper
- 1 pound cod fillets
- 1/4 cup unbleached all-purpose flour
- Saute onion in medium skillet in olive oil for 5 minutes or until tender. Add garlic and stir.
- Add tomatoes, basil, thyme, parsley, and pepper. Simmer for 10 minutes.
- While sauce simmers, dredge fish in flour to coat on both sides.
- Saute fish in a large skillet in 2 tablespoons of olive oil until lightly browned.
- Pour sauce over fish in skillet and simmer for 15 minutes until fish is no longer translucent and flakes easily.