Baked Cod With Kalalmata Olives, Limes and Capers

Now that the holiday season has come and gone, we can get back to our normal routines.  For some of us that means some sort of diet to lose the pounds we gained as the result of our overindulgence of the many recent celebrations. And I am not totally innocent of said digressions.

Every year I vow to improve my eating habits.   That usually lasts for about two weeks until all of my "cravings" eventually come screaming back at me!  I am proud that I have made it to the 6th day of January...  So let me be among the first to offer up this quick and easy to prepare, healthy  and extremely tasteful entree.  Happy New Year!

Baked Cod With Kalamata Olives, Capers and Limes 
(Serves 4)
Ingredients
4 (6 ounce) cod fillets
Seafood Spice Blend
12 thin lime slices
1/4 cup chopped kalamata olives
1/4 cup drained capers
2 teaspoons chopped fresh rosemary
1/4 cup olive oil

Preparation

Preheat oven to 475℉.  Put cod fillets  in an ovenproof baking dish and season with spice blend.  Top each fillet with 3 lime slices, the olives, capers and rosemary.  Drizzle with olive oil.

Bake until the fish is cooked through and flakey, 10-12 minutes.  Remove the fish from the oven and serve with spanish-style rice and your favorite steamed veggie.

Tilapia Veracruz with Spicy Oregano

Last year while sourcing herbs for my herb garden I discovered spicy oregano.  I was intrigued so of course I added it to my ever-gowing collection. This year I was surprised as it was the only herb that survived the winter - and abundantly so. 
While traditional Greek oregano is perfect for pizza and tomato sauce, spicy oregano blends the traits of oregano with the heat of a mild chile pepper making it great for Mexican dishes and chili. Immediately I knew I had to try it in Veracruz sauce - a spicy and tangy sauce that fuses the flavors of Mexico and Spain.

Tilapia Veracruz with Spicy Oregano
Serves 4
Ingredients
2 tablespoons olive oil
3 large sweet red and green peppers, cored, seeded and thinly sliced
1 large onion, thinly sliced
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, sliced
4 plum tomatoes, seeded and chopped
1 8 ounce can no-salt-added tomato sauce*
3/4 teaspoon salt
1/4 teaspoon black pepper
4 tilapia fillets (about 4 ounces each)
1 cup spicy oregano, 
3 cups cooked brown or wild rice 
1 lemon, cut into wedges

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add peppers, onion, jalapeno and garlic. Cook for 10 minutes, stirring occasionally. Stir in tomatoes, tomato sauce, 1/2 cup water, 1/2 teaspoon of the salt and 1/8 teaspoon of the black pepper. Bring to a simmer.

Season tilapia with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place fish in skillet and cover with sauce. Simmer, covered, for 6 minutes or until fish flakes easily. Sprinkle oregano over top.

Serve with cooked rice. Squeeze a few lemon wedges over each serving.

*When using reduced-sodium products such as tomato sauce, punch up the flavor with add-ins like hot peppers, fresh herbs and lemon juice.