4 cod fillets (each 1/2" thick)
salt and pepper, to taste
2 tablespoons olive oil, divided
4 plum tomatoes, diced
1/4 cup sliced kalamata olives
1 pinch crushed dried thyme
1 teaspoon dried basil
Sprinkle cod with salt and pepper to taste.
Heat half the oil in a large non-stick skillet over medium high heat until hot. Add cod and cook 30 seconds, turning once.
Sprinkle cod with tomatoes, olives and thyme. Reduce heat; cover and cook 2 minutes. Add basil and remaining oil. Cook covered 1 to 2 minutes or until cod is opaque throughout.
marc81
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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