Dean shared his recipe for Greek Style Cod with Tomato, Onion & Garlic


As part of WGN’s Stories of Hope, Dean Richards shared a health recipe for Greek Style Cod


  • 2 pounds cod, halibut or mahi-mahi.
  • Salt and fresh ground pepper
  • Juice of 1 large lemon
  • 2 tablespoons extra virgin olive oil
  • 1 pound onions, coarse dice
  • 2 large cloves of garlic, chopped or chopped
  • 1 28-ounce can be chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes)
  • ⅛ teaspoon of sugar
  • 1 teaspoon sweet paprika
  • ⅛ teaspoon cinnamon
  • 1 tablespoon tomato paste dissolved in 1/4 cup water
  • ½ cup of dry white wine or red wine
  • ½ cup of chopped parsley


Pat the fish dry and season with salt and pepper. Itabi.

In a pan large enough to handle the fish, heat the oil and add the onions over a medium heat.

Stir frequently, until soft and begins to color a little, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until garlic is fragrant, 30 seconds to a minute.

Stir in the tomatoes, sugar, paprika, cinnamon, melted tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer.

Work the fish into the mixture and cover tightly. Simmer until the fish is opaque. Bast sauce over fish every 5 minutes or so. Cook until the fish breaks with a fork.

Switch to serving dishes. Sprinkle with remaining parsley. Serving hot or hot.

Leave a Comment