Lebanese Cod in Tomato Sauce with Ginger and Black Olives



Don't let the ginger in this recipe scare you from trying this recipe.  The ginger adds another layer of flavor without having an obvious ginger taste. Barb L.


Serves: 4


4 thick pieces of cod, about 2 pounds


4 Tbsp of a combination of Flying Olive Harissa and Garlic Extra Virgin Olive Oil (the proportion of each is up to you. We’re wimpy and use ½ Tbsp Harissa and 3 ½ Tbsp Garlic. It gives this dish a little spicy)

4-5 cloves garlic, roughly chopped

2 cans diced tomatoes or 1 ½-2 pounds ripe tomatoes, peeled and chopped

½ tsp ground ginger

1 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

2 tsp lemon zest

12 or more Kalamata or regular black olives, sliced if desired, about ½ cup


Sprinkle the fish pieces lightly with salt.

In a large skillet, heat the Flying Olive combination of Extra Virgin Olive Oil(s) you prefer. Add the garlic and stir until just fragrant. Stir in the tomatoes, a little salt, and ginger. Simmer for 20 minutes.

Add the Flying Olive Sicilian Lemon Balsamic and lemon zest. Add the fish. I like to spoon some of the tomato sauce over the fish while it cooks. Simmer for about 3-8 minutes, depending on the thickness of your pieces, turning once. Watch carefully to prevent from overcooking. When the fish flakes, it’s done.

Serve the fish and pour the sauce over the fillets.

Inspired by a recipe by Claudia Roden in her cookbook Arabesque: A Taste of Morocco, Turkey, and Lebanon. Alfred A Knopf. New York, 2005.

Submitted by Barb L.