Black Cod with Pine Nuts, Tomatoes, and Olives
By garciamoss
Ingredients
- 1 Tbs. extra-virgin olive oil
- 3 medium cloves garlic, chopped
- 1/2 cup dry white wine
- 3 cups grape tomatoes, halved (quartered if large)
- 1-1/2 cups lower-salt chicken broth
- 1/2 cup pitted, halved Niçoise olives
- 4 skinless black cod (sablefish) or Pacific cod fillets (about 4 oz. each)
- Kosher salt and freshly ground black pepper
- 1 Tbs. chopped fresh thyme
- 2/3 cup pine nuts, toasted
Details
Adapted from finecooking.com
Preparation
Step 1
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and let simmer until reduced by half, about 2 minutes. Add the tomatoes, broth, and olives. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.
Season the fish with salt and pepper. Stir the thyme into the sauce. Nestle the fish into the sauce, return to a simmer, cover, and reduce the heat to low. Cook until the fish is just cooked through, about 4 minutes. Transfer the fish to 4 shallow bowls. Add the pine nuts to the sauce and season to taste with salt and pepper. Spoon the sauce over the fish and serve.
Make Ahead Tips
Serve with a hunk of crusty bread to sop up the tomato sauce.
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