One of my favorites. I prefer poaching the fish to boiling it. I think boiling takes the flavor out.

Haddock/Cod Puttanesca


1 lb. fresh or frozen skinless Haddock/Cod fillets
1/8 tsp. salt (approx.)
1/2 medium onion, cut in wedges
1 Tbsp. olive oil
2 cloves garlic, minced
1 14.5-oz. can diced tomatoes
2 tsp. dried oregano, crushed (if fresh, all the better)
1/4 tsp. crushed red pepper
1/4 cup pitted kalamata olives
1 Tbsp. capers, drained
2 Tbsp. coarsely chopped fresh (flat-leaf) parsley

Directions

1. Thaw fish, if frozen. Rinse; pat dry with paper towels. Sprinkle with salt. Set aside.

2. In large skillet, cook onion in olive oil over medium heat 8 minutes or until tender; stirring occasionally. Stir in garlic, undrained tomatoes, oregano, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes.

3. Add olives and capers to sauce. Top with fish fillets. Return sauce to boiling; reduce heat. Cook, covered, 6 to 10 minutes or until fish flakes when tested with fork. Remove fish. Simmer sauce, uncovered, 1 to 2 minutes more to thicken. To serve, spoon sauce over fish. Sprinkle with parsley. Makes 4 servings. Easy, fast and Delicious!

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

BTW.....Only LOBSTAH tastes like LOBSTAH! Don't care what anyone says! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />