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I have shared my Spanakopita recipe that was used as an appetizer for our little dinner party. Our guests that were co-contributors to the meal made Briam. Briam is a traditional Greek recipe that marries potatoes, tomatoes and various Greek spices. Does anyone out there have a family recipe or a story about eating Briam growing up? My friend, Carol, decided first that she wanted to make this dish, so I needed to come up with a complimentary main course. By the way, Carol is an excellent cook and this dish was really good.
So I kind of researched, googled, ideas to come up with some concepts to pull from. The best sounding recipe I found was from a great blogger who calls himself – Closet Cooking.  So this Cod with Tomato & Feta is owed to him. Check out his site because he has awesome ideas and recipes.
Ingredients
- 1 tbsp olive oil
- 1 large white or sweet onion, diced
- 2 cloves garlic, chopped
- 1 – 2 tsp chili pepper flakes
- 1/4 cup white wine
- 1 (28 ounce) can diced tomatoes
- 1 tbsp oregano
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup feta, crumbled
- salt and pepper to taste
- 3Â whole cod fillets
Directions
Heat the oil in a skillet over medium heat. Add the onion and saute until transparent, about 5 minutes. Next, add the garlic and chili pepper flakes and saute for about 1 minute which will make the spices fragrant (you hear this word all the time. If you don’t know what it means, just breath deep over your sauté pan and you will get a greater sense of their flavor after they start cooking). Add the white wine and simmer for 5 minutes. Add the canned tomatoes with their juice and the oregano and simmer until the sauce just starts to thicken, about 15 minutes.
Since I also used the juice from the can, you will have a decent amount of liquid still remaining. This will really help keep the fish moist. It will also provide a steaming aspect to the baking process. Remove from the heat, and finish by mixing in the herbs, feta and season with salt and pepper to taste.
Next, place the cod fillets in a baking dish and pour the tomato sauce over them.  Bake in a preheated 350 degree oven until the fish is cooked, about 10-12 minutes. The cod will be cooked when it flakes easily and it is no longer translucent – the cod should have a real vibrant white color.
I even reheated this for leftovers and it reheated really well.
Enjoy!
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