This slow-cooked dish brings together buttery fish and tangy tomato sauce for a delicious stew that’s perfect for scooping up with pieces of soft pita bread. Cod is the perfect canvas for the pungent rich flavors of tomato, garlic, oregano, and olive. While we recommend dipping pita bread into the stew you can also serve this fish over rice or small pasta such as orzo.
Note: If you would like to schedule this cook you will need to wait 30 minutes for the broiler to cool before refrigerating. If you are short on time you can saute the onions, garlic, and oil in a small skillet for 8 minutes over medium heat before proceeding with the recipe.
- 1 lb cod, or other white fish, cut into 4 portions
- 1 small yellow onion
- 2 garlic cloves
- 2 tbsp olive oil
- 1 (14.5 oz) can fire roasted diced tomatoes
- 2 tsp oregano
- ¼ tsp red pepper flakes
- ¼ cup kalamata olives, pitted
- 4 pieces pita bread
Pat fish dry and season with salt and pepper.
Finely chop onion and mince garlic. Stir onion, garlic, and olive oil together in a Suvie pan. Insert pan into one of the top zones of your Suvie and broil for 10 minutes, rotating pan halfway through cooking.
Remove pan from Suvie and stir in tomatoes, 1 tsp salt, ½ tsp black pepper, oregano, and red pepper flakes. Nestle fish into tomatoes, spooning tomatoes over the top to cover the fish. Insert pan into one of the top two zones of your Suvie.
Wrap pita in tinfoil and insert into the bottom left zone of your Suvie. Input settings and cook.
My Cook > Slow Cook Settings
LOW, 30 minutes
Starch: 0 minutes
While the fish cooks, quarter the olives and set aside until ready to serve.
Once the fish has cooked, remove pan and pita from your Suvie. Divide pita, fish and tomato sauce between plates.
Nutritional Information per serving ( 4 servings per recipe): Calories 447, Total Fat 18.6g, Total Carbohydrates 46.5g, Total Sodium 1536.6mg, Total Protein 23.2g