INGREDIENTS

• 4 (6-ounce) skinless cod fillets
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons extra virgin olive oil, divided
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 anchovy fillets, minced
• 1/2 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 1 (14.5-ounce) can fire roasted diced tomatoes
• 1/4 cup pitted Kalamata olives, halved
• 1 teaspoon drained capers
• 3 tablespoons chopped fresh parsley

DIRECTIONS

1. Preheat the oven to 350°F.
2. Season cod fillets with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat until very hot. Add the cod, flesh side down, and cook until lightly browned, about 2 minutes
3. Return the skillet to the stove and heat the remaining 3 tablespoons oil over medium heat. Add the onion, garlic, anchovy, oregano, and crushed red pepper flakes