Pair with Villa Pozzi Pinot Grigio or Grillo
2 tablespoons olive oil
Sea salt and freshly ground black pepper
6 6-ounce cod fillets or other firm fish
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced
1 teaspoon dried oregano
8 Roma tomatoes, seeded and diced
1 teaspoon red wine vinegar
1/4 cup chopped fresh parsley
Heat the olive oil in a large skillet over medium-high heat. Season the fish with salt and pepper and place the fish in the skillet. Cook the fish for 3 minutes, until bottom side is golden, and then turn and cook on the other side for about 3 minutes. Remove the fish from the skillet and set aside.
Add the onions to the skillet and sauté until translucent. Add the garlic and oregano and sauté for 1 minute. Add the vinegar and season to taste with salt and pepper. Return the fish to the skillet and spoon some of the tomatoes over the top of each fillet. Cover and cook until fish is done, about 3 minutes for 1-inch thick fillets and 7 minutes for 2-inch thick fillets. Sprinkle with the parsley and serve immediately.
Makes 6 servings