This is a quick recipe that makes a healthy weeknight meal. It is great for warmer months when you don't want to heat up the kitchen. If using fresh or defrosted fish, the cooking time needs to be adjusted accordingly. The recipe is courtesy of Costco.

Ingredients

6 serv.

cod fish fillets, frozen6
4 -5 ounce
roma tomatoes↗4
diced
kalamata olive↗1⁄2 cup
diced
sun-dried tomato↗3⁄4 cup
diced (Not oil packed.)
fresh basil↗3 tablespoons
chopped
fresh oregano↗2 tablespoons
chopped
garlic cloves↗2 -3
minced
balsamic vinegar↗2 tablespoons
extra virgin olive oil↗4 tablespoons
penne pasta↗12 ounces
salt and pepper
to taste
feta cheese↗1⁄4 cup
crumbled

Step-by-step 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.

Source: food.com

Original recipe ↗

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