Sauteed Cod and Mushrooms in Spicy Tomato Sauce

The layers of components in this seafood dish — first, the homemade sauce, then mushrooms, and then the fish — make it a complex and interesting dinner.

For the sauce
1 onion, sliced
3 cloves garlic, minced
2 tablespoons butter
2 14.5-ounce cans diced tomatoes
1 32-ounce can crushed tomatoes
1 tablespoon dried Italian seasoning
1 teaspoon crushed red pepper flakes
1/3 cup black olives, finely chopped

Melt the butter in a Dutch oven over medium heat. Add the onions and mix them with the butter so they are glossy. Turn the heat down to medium-low, and let them cook low and slow for 20 minutes so they caramelized. Add the diced tomatoes and garlic, and stir to combine. Continue to cook on medium-low heat for 15 minutes until the liquid evaporates.

Add the crush tomatoes, Italian seasoning, red pepper flakes, and black olives. Cook the sauce for another 15-20 minutes, or let it simmer for a few hours — there’s no rush.

For the fish and mushrooms
1 pound cod
8 ounces sliced portobello mushrooms
2 tablespoons butter
Salt and pepper
2 green onions, sliced
Melt the butter over medium-high heat in a medium-sized nonstick skillet. Add the mushrooms and saute until tender.

While the mushrooms are cooking, pat the fish dry with a paper towel (this helps promote browning). Sprinkle with salt and pepper. When the mushrooms are done, remove them from the pan and add the fish. Let the fish brown on one side (approximately 4-5 minutes), and then flip it and cook on the other side.

To plate the dish, spoon the tomato sauce into a shallow bowl or plate. Add a spoonful of sauteed mushrooms, then top it with a filet of fish. Sprinkle green onions around the fish and serve.  

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