Cod Fillets/Parsley

Herbs and Butters

2 tablespoons olive oil

1 small sweet yellow onion, sliced

2 cloves garlic, minced

1 15-ounce can diced tomatoes

½ cup ripe olives, sliced

1 tablespoon chopped fresh parsley, chopped

½ cup dry white wine

1 pound cod fillets

Rinse fillets under cold running water. Pat dry with paper towels. In a large frying pan, heat oil over medium heat. Sauté garlic and onions in oil until translucent. Stir in tomatoes, olives, parsley and wine and simmer for 8 minutes. Place cod in sauce and simmer for another 5 minutes or until flesh flakes easily.

Yield: 4 servings.

Harvest and preparation – For fresh use, harvest young sprigs just above the ground as needed. Cut early in the morning, just after the dew has evaporated and before the sun is hot. Discard tough stems Place in a colander and rinse under cold running water. Pat dry with paper towels. Stack sprigs together. Cut with a very sharp knife.

Carolyn Gass Hardimon, M. S. Home Economist www.recipeladies.com

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