Cod alla Napoletana

Cod alla Napoletana

Celebrate the holidays with a coastal classic made the Wild for Salmon way. Our Cod alla Napoletana combines tender, wild-caught Pacific cod with the bold, bright flavors of tomatoes, olives, capers, garlic, and a touch of white wine. It’s a comforting, elegant dish that feels festive. It is a  flavorful seafood dinner that brings a little wild to your Christmas table.

 

 

[[ recipeID=recipe-2mgl5w96l, title=Cod alla Napoletana ]]

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Cod alla Napoletana

Servings: 4

Ingredients

Instructions

Ingredients

  • 4 Pacific Cod Portions
  • 3 Cloves of Garlic
  • ½ Small Yellow Spanish Onion
  • ½ cup White Wine
  • 10 Casteletrano Olives
  • 1 tbsp Capers
  • 1-14.5 ounce can of diced tomato
  • 1 tsp Parsley
  • ½ tsp Crushed Red Pepper (optional)
  • Flour to dredge
  • Salt and pepper to taste

Instructions

  1. Defrost pacific cod the night before
  2. Heat pan on medium heat with olive oil
  3. Place flour on plate and season with salt and pepper
  4. Dredge the cod in the seasoned flour, shake off the excess flour
  5. Place the cod in the hot pan, cook for 4 minutes, the cod should be lightly brown andpulled away from the pan
  6. When the cod has released from the pan flip cod. Add the onions and garlic
  7. When the cod is brown and the onions and garlic are translucent add in white wine,reduce the white wine to 1-2 tbsp of liquid
  8. Add crushed red pepper flaked, canned diced tomatoes, turn heat down to medium lowand let the cod poach in the tomato sauce. Fish should be 145°F
  9. When the sauce has reduced and thickened add in olives and capers
  10. Finish with fresh chopped parsley