|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, sliced|
|Garlic||2 Clove (10 gm), chopped|
|Green pepper||1 , shredded|
|Canned anchovies||2 Ounce, chopped (With Oil)|
|Black olives||1⁄2 Cup (8 tbs), pitted|
|Fennel seed||1⁄4 Teaspoon|
|Ground black pepper||To Taste|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Red wine||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
1. Preheat oven to hot (400° F.).
2. In a skillet, heat half the oil, add the onion, garlic and green pepper and cook until the onion is transparent. Add the anchovies, olives and fennel.
3. Place four cod steaks in a greased baking dish, spread with the anchovy mixture and top each with a slice of the remaining cod, then of tomato. Brush with the remaining oil and season with salt and pepper.
4. Mix the tomato puree with the wine and pour over the fish. Bake about thirty minutes, basting often. Sprinkle with the parsley.
Serving size: Complete recipe
Calories 2320 Calories from Fat 732
% Daily Value*
Total Fat 84 g128.5%
Saturated Fat 9.7 g48.3%
Trans Fat 0 g
Cholesterol 649.3 mg216.4%
Sodium 3998.8 mg166.6%
Total Carbohydrates 67 g22.3%
Dietary Fiber 12.2 g48.7%
Sugars 24.1 g
Protein 273 g546.3%
Vitamin A 69.6% Vitamin C 335.3%
Calcium 52.2% Iron 67.6%
*Based on a 2000 Calorie diet