Recipe :: Creole Cod

A few weeks ago Jonas & Aidan came over for a cooking lesson which we’ve been trying to do somewhat regularly (although reality and varying schedules sometimes get in the way!) Aidan chose a Creole Red Snapper recipe from Health Magazine but I picked up some cod instead and it was delicious – came together super easily and was a hit served over brown rice!

Creole Red Snapper (we used Cod)

1 T. olive oil
1/4 c. chopped onion
1/4 c. chopped green pepper
1 garlic clove, minced
1 14 oz. can diced Tomatoes
2 t. Worcestershire Sauce
2 t. red wine vinegar
1/2 t. dried basil
Dash of hot sauce
4 (6 oz.) snapper or whitefish (cod) fillets
Fresh Basil sprigs

Heat oil in a nonstick skillet over medium high heat until hot. Add onion, pepper, and garlic; saute until tender. Add tomatoes and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer 12 minutes or until fish flakes easily with a fork. Garnish w/ basil sprigs and serve immediately.