“Flaky cod gently poached in a vibrant, briny tomato and olive sauce. Dinner party worthy on a Tuesday.”
1Ingredients
2Instructions
Heat olive oil in a large skillet with a tight-fitting lid over medium-high heat. Add cherry tomatoes and cook 3–4 minutes until they begin to soften and burst.
Stir in garlic, olives, oregano, and white wine. Let simmer 2 minutes to create a chunky sauce.
Season cod fillets with salt and pepper. Nestle the fish into the tomato sauce.
Reduce heat to medium-low, cover the skillet, and let the fish gently poach 8–10 minutes, depending on thickness, until opaque and flaky.
Remove the lid and spoon some of the sauce over the fish.
Garnish with fresh basil or parsley and serve with crusty bread to soak up the juices.
Don't stir the pan once the fish is added, as cod is delicate and can break apart easily. Just let it simmer gently.
