Roman-Style Cod

Roman-Style Cod

Serves 4

1-1/2 to 2-1/2 pounds fresh cod fillets, cut into 6 to 8 pieces total

Salt and freshly-ground black pepper

1/2 cup white rice flour (or all-purpose flour)

1 14.5-oz can petite-diced tomatoes in juice

1 14.5-oz can small white beans, drained, rinsed, and drained again

4 garlic cloves, smashed and peeled, cut into big slices

1/2 teaspoon dried oregano

A big pinch of red pepper flakes

2 tablespoons dry white wine

Extra-virgin olive oil

Preheat the oven to 375 degrees F. Mix the flour with a little salt and pepper on a dinner plate and set aside. In a medium saucepan, combine the garlic with 3 tablespoons of olive oil, 1/4 teaspoon of salt, the red pepper flakes, oregano, and some black pepper. Set the pan over low heat and let it all heat slowly. Continue to cook over low heat as the garlic sizzles. When it just starts to turn golden, add the white wine and cook for a minute. Add the tomatoes and turn up the heat to bring it all to a light boil, then turn the heat down and let the sauce cook at a lively simmer until it looks like half the liquid is gone, about 5 minutes. Add the beans, stir, and cover the pan.

While the sauce is simmering, heat another 2 – 3 tablespoons olive oil in a large nonstick skillet over medium heat. Dry off the cod pieces an salt and pepper them. Lightly dredge the fish pieces in the seasoned flour and set them into the hot pan. Turn the heat up a little and saute for a few minutes until the fish is golden brown on the bottom. Turn the fish pieces and saute again until they’re nicely browned.

Pour the warm sauce into a small baking dish (an 8 x 8- inch pyrex dish works well). Set the fish pieces on top of the sauce and put the dish in the oven. Bake for 15 – 20 minutes, until you can slip a thin, sharp knife into a piece of fish easily. Take the dish from the oven and let it sit for a minute. Then spoon the fish into four shallow bowls and top with the fish and a drizzle of olive oil. Serve immediately.

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