The traditional pizzaiola sauce is made with just tomatoes but I like to add peppers and onions.
1/4 cup extra virgin olive oil
3 garlic cloves, pressed or finely chopped
1 small onion, finely chopped (about 1/3 cup)
1 yellow bell pepper, diced
1 green bell pepper, diced
1 teaspoon salt
1 teaspoon dried Italian seasoning
One 14-ounce container of chopped Italian tomatoes
6 fresh basil leaves, finely chopped
2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
1 lb cod fillets, cut into 3-inch pieces
Warm the olive oil in a deep skillet over medium heat. Add the garlic, onion, 1/2 teaspoon of the salt, the dried seasoning. Cook, stirring, until the onion is soft, 2 to 3 minutes. Add the peppers and cook for an additional 5 minutes.
Add the tomatoes, basil, parsley, and the remaining 1/2 teaspoon salt and cook for 3 to 5 minutes.
Add the cod fillets and ladle some of the sauce over the fillets. Cover, reduce the heat to medium-low, and simmer for 10 minutes or until just cooked through.
Oven-Fried Zucchini Sticks
1 large zucchini
1/3 cup AP flour
½ teaspoon salt
½ teaspoon pepper
1 cup Italian seasoned panko bread crumbs
½ cup grated Parmesan cheese
Preheat oven to 450 °F.
Cut zucchini into fry size pieces about 2 1/2 inches long.
Beat egg with a splash of water.
Season the flour with ½ teaspoon salt and pepper.
Dust zucchini with flour.
Dip in beaten egg.
Coat with Panko bread crumbs mixed with Parmesan cheese.
Place on a greased cookie sheet, careful not to crowd, and drizzle with olive oil.
Bake for 10 minutes. Turn the zucchini sticks and bake for another 10 minutes or until crispy and lightly browned. Sprinkle with additional Parmesan cheese before serving. if desired.