Ingredients
- tablespoons olive oil
- cloves garlic, minced
- large tomatoes, chopped
- teaspoon dried oregano
- pound Alaskan cod
- /2 pound large shrimp, peeled and deveined
- salt to taste
- tablespoon dried oregano
Instructions
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Step 1
Begin by warming the olive oil in a large skillet over medium-high heat. Toss in the minced garlic and let it sizzle just until it turns golden and fragrant—this takes about a minute. Add the chopped tomatoes and cook, stirring occasionally, until they release their juices and start to break down, forming a chunky sauce. Stir in the first teaspoon of dried oregano. Now, nestle the Alaskan cod fillets directly into the tomato mixture, then scatter the shrimp around them. Sprinkle everything with a pinch of salt. Cover the skillet and let it simmer gently for 3 minutes. Then, carefully flip the cod over using a spatula, and season the other side with the remaining tablespoon of oregano and another pinch of salt. Cover again and cook for another 3 minutes. Finally, remove the lid and let the dish bubble uncovered for 2 to 3 minutes, just until the sauce thickens slightly and the fish flakes easily with a fork. I love how the shrimp turn perfectly pink and the cod stays moist. Serve straight from the skillet with a drizzle of the pan juices.