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Gourmet Cod with Roasted Tomatoes and Kalamata Olives

Name: Gourmet Cod with Roasted Tomatoes and Kalamata Olives
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 10 oz fresh mini San Marzano tomatoes, halved; 0.25 cup fish or chicken stock; 24 oz uncooked Atlantic cod fillets; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 3 tbsp extra virgin olive oil, divided; 2 garlic cloves, minced; 1 large shallot, sliced lengthwise; 0.25 tsp red pepper flakes; 0.25 cup dry white wine; 0.5 cup fresh Italian parsley, chopped and divided; 16 medium Kalamata olives, pitted and torn in half; 0.5 cup fresh basil leaves, torn if large and divided

A beautifully presented cod dish that marries delicate, flaky fish flesh with robust Mediterranean flavors. This recipe layers Atlantic cod with aromatic herbs, juicy mini San Marzano tomatoes, and luscious Kalamata olives, offering a symphony of taste in a single pan. For an elevated dining experie...

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30 min

TOTAL TIME

309

CALORIES

$4.21

PER SERVING

Gourmet Cod with Roasted Tomatoes and Kalamata Olives

Ingredients

13 INGREDIENTS

4 SERVINGS

10 oz san marzano tomatoes

halved

1/4 cup fish stock

24 oz atlantic cod fillets

uncooked

1 tsp kosher salt

1/2 tsp black pepper

3 tbsp extra virgin olive oil

1/4 tsp red pepper flakes

1/4 cup dry white wine

1/2 cup fresh italian parsley

chopped and divided

16 medium kalamata olives

pitted and torn in half

1/2 cup fresh basil

torn if large and divided

Directions

12 STEPS

15 min

PREP TIME

15 min

COOK TIME

30 min

TOTAL TIME

Season the Atlantic cod fillets equally with kosher salt and freshly ground black pepper, then rub them with 1 tablespoon of the extra virgin olive oil. Set aside.

Heat a large (12-inch) nonstick pan over medium-high heat.

Add another tablespoon of the extra virgin olive oil to the pan, then add the seasoned cod fillets carefully, ensuring not to crowd the pan.

Allow the cod fillets to cook without disturbance for 2-3 minutes.

Gently flip the cod fillets and cook for another 2-3 minutes on the other side.

Remove the cod fillets from the pan and set them aside. They will not be fully cooked at this point and will continue cooking later.

Lower the heat to medium and add another tablespoon of extra virgin olive oil to the pan, followed by the minced garlic and sliced shallot. Sautee until they turn golden, which should take about 5-6 minutes.

To the pan, add the halved mini San Marzano tomatoes, torn Kalamata olives, red pepper flakes, half of the chopped Italian parsley and torn basil leaves. Stir to mix.

Pour in the dry white wine and fish or chicken stock, allowing the mixture to simmer for 1-2 minutes.

Nestle the partially cooked cod fillets back into the pan, ensuring they sit at the bottom, touching the pan.

Cover the pan, reduce heat to medium-low, and allow the cod to cook until it becomes opaque in the center. The tomatoes should also be heated through by this time, about 2-3 minutes.

Before serving, sprinkle the dish with the remaining fresh Italian parsley and basil leaves. Serve this gourmet cod immediately while it's hot. A piece of fish and generous scoop of sauce per serving.

Health Info

Macros

CARBS

15g

FAT

32g

PROTEIN

Allowed on these diets

MEDITERRANEAN

PALEO

LOW CARB

Contains these allergens