Skillet Tomato-Braised Cod with Bell Peppers and Ouzo

This healthy cod recipe marries a lot of freezer and pantry staples into a delicious one-pan meal that's Mediterranean diet-friendly. Keep frozen cod, frozen peppers, and a jar of whole plum tomatoes on hand to make this anytime.

Ingredients:

• 3 tablespoons olive oil
• ½ large red onion, sliced
• 3 cups frozen sliced mixed peppers
• ¼ cup ouzo
• 1 (18 ounce) can whole plum tomatoes
• ¼ cup water
• 3 tablespoons chopped fresh mint
• salt and freshly ground black pepper to taste
• 4 (4 ounce) frozen cod fillets, thawed

Directions

Step 1:
Combine olive oil, onion, and bell peppers in a large skillet over medium heat. Cook gently until softened, stirring occasionally, 5 to 10 minutes. Pour in ouzo and simmer for 2 to 3 minutes, allowing alcohol to evaporate. Add plum tomatoes and lightly crush with the back of a spoon until broken apart. Add water and mint, then season with salt and pepper. Simmer gently until sauce is thickened, about 10 minutes.

Step 2:
Increase heat to medium-high. Nestle cod fillets in the sauce and spoon some sauce over top. Cook, turning once halfway through, until fish flakes easily with a fork, 8 to 10 minutes.

Tips
Cook's Notes:

If you don't have ouzo, you can use vodka or white wine. The anise flavor of ouzo goes really well with fish, though, so try it if you can!
I served this with whole wheat couscous with pine nuts, which was a yummy combo. I think it'd also be great with rice or good bread.