Cod is an oily fish, full of omega-3 fatty acids that your body (and brain) need to function at its best.
The Monterey Bay Aquarium Seafood Watch program rates Pacific and Atlantic Cod as “Best Choice” or “Good Alternative” when caught responsibly. More destructive fishing methods land cod in the “Avoid” category. Check out www.SeafoodWatch.org and then ask your fish market or grocery store fish staff for details.
- 2 tablespoons olive oil
- 2 garlic cloves, diced
- 8 celery stalks, preferably with leaves, trimmed and cut into 4-inch pieces
- 1-2 medium tomatoes or one 12-ounce can of tomatoes, diced
- 2 tablespoons capers, optional
- 1-2 cups water
- Pacific or Atlantic cod filet, about 8 ounces
- Salt to taste
- 1-2 teaspoons dry oregano or 3 sprigs fresh
- Squeeze of lime
Heat oil in a saucepan over medium heat. Stir in garlic and cook until soft, about 2 minutes. Add celery and stir into oil. Increase heat to medium-high and cook until celery is slightly browned, about 5 minutes.
Add the diced tomatoes, optional capers, and 1-2 cups of water. Bring to a boil, then reduce to medium and cover. Cook until softened, about 10-15 minutes. Add additional water if necessary.
Season cod with oregano and salt. Add cod to the saucepan, cover, and cook an additional 5-10 minutes, until fish is cooked through, but still moist. Squeeze lime over fish and serve.