Cod Livornese With Couscous Recipe 435

COD LIVORNESE WITH COUSCOUS RECIPE - (4.3/5)

Steps:

• •Preheat oven to 400 degrees F. •In 12-inch ovenproof skillet, heat oil on medium-high. Add onion and garlic and cook 4 minutes or until browned, stirring occasionally. Add red pepper and cook 30 seconds. Add tomatoes, olives, capers, and 1/4 teaspoon freshly ground black pepper. Reduce heat to medium and simmer 5 minutes. •Season cod with oregano and 1/4 teaspoon salt. Slide into skillet and arrange in single layer, spooning tomato mixture over it. Roast 10 minutes or until fish just turns opaque in center. •Meanwhile, prepare couscous as label directs. Divide among serving plates. •Place cod on top of couscous. Stir parsley and basil into tomato mixture. Spoon over cod and couscous. Read more: Cod Livornese with Couscous Recipe - Good Housekeeping

RED SNAPPER LIVORNESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes.
• Add garlic, and saute for 1 minute.
• Stir in tomatoes, capers, black olives, red pepper flakes, and parsley.
• Bring to a boil, and simmer for 10 minutes.
• Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish.
• Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
• Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets.
• Baste once with the sauce while baking.
• Snapper is done when it flakes easily with a fork.