Ingredients

• 6 (4 -5 ounce) cod fish fillets, frozen
• 4 roma tomatoes, diced
• 1/2 cup kalamata olive, diced
• 3/4 cup sun-dried tomato, diced (Not oil packed.)
• 3 tablespoons fresh basil, chopped
• 2 tablespoons fresh oregano, chopped
• 2 -3 garlic cloves, minced
• 2 tablespoons balsamic vinegar
• 4 tablespoons extra virgin olive oil
• 12 ounces penne pasta
• salt and pepper, to taste
• 1/4 cup feta cheese, crumbled

Instructions

1. Place the frozen fish fillets in a shallow baking dish and cover loosely with foil. Place in preheated 425 degree oven and bake for 18 to 25 minutes or until fish flakes easily with fork.

2. Bring 2 quarts of water to a boil over medium-high heat, add salt to taste and stir in the penne; cook until al dente, approximately 10 to 12 minutes. Drain the pasta well, reserving 2 to 3 tablespoons cooking liquid.

3. While fish and pasta cook, mix together the tomatoes, olives, sun-dried tomatoes, basil, oregano, garlic, vinegar and olive oil; add the drained pasta to tomato mixture and toss to combine adding reserved cooking liquid if extra moisture is desired.

4. Divide the pasta and place on 6 plates, top each with a cooked cod fillet and sprinkle with feta cheese and freshly ground pepper.