Greek Easter is approaching and what to cook during Holy Week can be a challenge. Here's an easy and delicious fish recipe! (Contains Dairy)

Greek Cod Fillets with Feta and Tomatoes

Ingredients:

4 boneless, cod fillets

1 lemon, juiced

1 cup dry white wine

2 tablespoons fresh oregano, chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons olive oil

1 tablespoon unsalted butter

1 small onion, diced

4 plum tomato, cored and chopped

2 cloves garlic, minced

1 tablespoon dried basil or a few sprigs of fresh

2 ounces feta cheese, cubed

Directions:

1. Rinse the cod under cool water, pat dry with paper towels, and place them in a shallow dish to marinate.

2. Stir the lemon zest and juice, wine, oregano, salt, and pepper together in a small bowl. Pour the marinade over the cod and rub it into all sides. Cover and marinate the cod in the refrigerator for several hours or overnight. Bring to room temperature before cooking.

3. Heat the olive oil and butter in a large skillet over medium-high heat until the butter melts. Remove the cod from the marinade, reserving the marinade to make the sauce, and place them in the skillet. Cook the cod, turning only once, for 4 to 5 minutes per side, until lightly brown on both side. Transfer to a platter and cover loosely with foil to keep warm while you prepare the sauce.

4. Add the onion and tomatoes to the skillet, reduce the heat to medium, and cook, stirring frequently, for 2 to 3 minutes, until the onion is soft and translucent and the tomatoes soften and release liquid. Add the garlic and saute for 1 minutes, stirring constantly. Add the reserved marinade and bring it to a boil. Reduce the heat and simmer for 2 to 3 minutes, until the liquid has reduced by half. Season with additional salt and pepper if desired.

5. Return the cod to the skillet with the sauce. Add the basil and simmer on low heat 6 to 8 minutes, until the cod is cooked through and feels firm to the touch.

6. Transfer the cod to a platter or individual plates. Spoon the sauce over each fillet and scatter the feta cubes over the top. Garnish with additional fresh oregano if desired and serve warm.