Baked cod with feta and tomatoes and lemon orange Orzo

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IngredientsBaked Cod Feta Tomatoes Lemon Orange Orzo

  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups chopped onion
  • 3 cups chopped tomato
  • 1/4 cup dry white wine
  • 2 teaspoons fresh oregano, divided
  • 1 teaspoon red wine vinegar
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • Dash of crushed red pepper
  • 4 (6 ounce) cod fillets
  • 1 tablespoon chopped fresh flat leaf parsley
  • 2 ounces feta cheese crumbled (about 1/2 cup)


  1. Preheat oven to 400°F.
  2. Heat a large ovenproof skillet over medium heat.
  3. Add oil; swirl to coat pan. Add onion; sauté 5 minutes or until tender. Stir in tomato, wine, 1 teaspoon oregano, vinegar, 1/8 teaspoon salt, black pepper, and crushed red pepper; bring to a simmer.
  4. Cook 3 minutes, stirring occasionally.
  5. Sprinkle fish evenly with remaining 1/4 teaspoon salt.
  6. Nestle fish in tomato mixture.
  7. Bake at 400°F for 18 minutes or until fish flakes easily when tested with a fork. Sprinkle with remaining 1 teaspoon oregano, parsley, and feta.
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