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Gourmet Cod with Roasted Tomatoes and Kalamata Olives

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...
5
30 min
TOTAL TIME
309
CALORIES
$4.21
PER SERVING
Gourmet Cod with Roasted Tomatoes and Kalamata Olives
Ingredients
13 INGREDIENTS
4 SERVINGS
San Marzano Tomatoes
10 oz san marzano tomatoes
halved
Black Pepper
1/2 tsp black pepper
Fish Stock
1/4 cup fish stock
Atlantic Cod Fillets
24 oz atlantic cod fillets
uncooked
Kosher Salt
1 tsp kosher salt
Extra Virgin Olive Oil
3 tbsp extra virgin olive oil
divided
Garlic
2 cloves garlic
minced
Shallot
1 large shallot
sliced lengthwise
Red Pepper Flakes
1/4 tsp red pepper flakes
Dry White Wine
1/4 cup dry white wine
Fresh Italian Parsley
1/2 cup fresh italian parsley
chopped and divided
Kalamata Olives
16 medium kalamata olives
pitted and torn in half
Fresh Basil
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
1
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.
2
Heat a large (12-inch) nonstick pan over medium-high heat.
3
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.
4
Allow the cod fillets to cook without disturbance for 2-3 minutes.
5
Gently flip the cod fillets and cook for another 2-3 minutes on the other side.
6
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.
7
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.
8
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.
9
Pour in the dry white wine and fish or chicken stock, allowing the mixture to simmer for 1-2 minutes.
10
Nestle the partially cooked cod fillets back into the pan, ensuring they sit at the bottom, touching the pan.
11
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.
12
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
8g
CARBS
15g
FAT
32g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
PALEO
LOW CARB
Contains these allergens
FISH