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Add a photoServings: 4
Ingredients
- 2 Tbsp. extra-virgin extra virgin olive oil
- 3 x garlic cloves finely minced
- 1 tsp finely-minced fresh sage (or possibly 1/2 tspn dry sage)
- 1 can peeled tomatoes - (28 ounce) coarsely minced, juices reserved
- 4 x cod, scrod, or possibly haddock steaks - (1/2 lb ea)
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 1/2 c. fresh or possibly frzn peas
- 1 Tbsp. minced parsley
Directions
- In a large skillet, heat the extra virgin olive oil over medium heat. Add in the garlic and sage. Stir till the garlic turns golden brown, about 1 minute. Add in the tomatoes with 1/2 c. of the reserved juices and bring to a simmer. Cook till the sauce thickens slightly, about 10 min.
- Add in the fish, salt, and pepper. Cover and cook for 5 min. Add in the peas and continue cooking till the fish flakes easily, 3 to 5 min. Sprinkle with the parsley and serve.
- This recipe yields 4 servings.
- Comments: The Livornese make this dish with small, whole mullets from the Tuscan coastline, but it is just as delicious with thick steaks of hard, white-fleshed fish like cod or possibly haddock.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 4 servings | |
| Calories 278 | |
| Calories from Fat 75 | 27% |
| Total Fat 8.48g | 11% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 340mg | 14% |
| Potassium 1109mg | 32% |
| Total Carbs 5.7g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.33g | 2% |
| Protein 42.8g | 68% |
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