Friday Dinner after work and grocery shopping features a Fish Dish. Fish cooks quickly and needs little prep. Giant Eagle sells a wild cold that tastes great with minimal seasoning. Tonight's fare was inspired by Cooking Light.
Cod, Feta & Tomatoes
10 oz. Wild Cod Fillet
1/3 cup Pearl Onion, sliced
2 teaspoons Olive Oil
1 cup Grape Tomatoes, quartered
2 Tablespoons White Wine
1/4 teaspoon Mrs. Dash
2 Tablespoons Fresh Basil
2 Tablespoons Gorgonzola
Divide ingredients into 2 iron skillets. Saute onions in oil about 5 minutes. Add tomatoes, spices, wine and seasoning and cook 3 more minutes.
Nestle fish fillets between tomato onion mixture. Top with Gorgonzola Cheese. Transfer skillets to a preheated 400 F. oven. Bake for 15 minutes. Garnish with:
Here's another Friday meal made in a baking dish with sliced fresh vegetables and wild cod.