| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
- 1 onion, sliced
- 1 fennel bulb, trimmed, cored and thinly sliced, plus chopped fronds for topping
- Kosher salt and freshly ground pepper
- 3 cloves garlic (2 minced, 1 smashed)
- 1 tablespoon chopped fresh oregano
- 1/3 cup pitted kalamata olives, halved
- 1/2 teaspoon red pepper flakes
- 1/3 cup dry vermouth or dry white wine
- 1 28-ounce can whole peeled tomatoes, crushed by hand
- 4 skinless center-cut cod fillets (6 to 7 ounces each)
- 4 slices ciabatta bread, halved
Instructions
- Preheat the broiler. Heat the olive oil in a large skillet over medium heat. Add the onion, fennel and a pinch each of salt and pepper; cook, stirring, until the vegetables are tender and just starting to brown, about 10 minutes. Add the minced garlic, oregano, olives and red pepper flakes and cook until the garlic is softened, 1 to 2 minutes. Add the vermouth and cook until almost completely evaporated, about 3 minutes. Add the tomatoes and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes.
- Generously season the cod with salt and pepper and nestle in the sauce. Cover and cook until the fish is mostly cooked through, 6 to 8 minutes. Turn off the heat and let the fish finish cooking in the sauce, about 3 more minutes.
- Meanwhile, brush the ciabatta with olive oil and broil until toasted, 1 to 2 minutes per side. Rub with the smashed garlic.
- Divide the sauce and fish among shallow bowls; drizzle with olive oil. Top with fennel fronds and serve with the ciabatta.
Nutrition Facts
| Calories | 450 |
| Total Fat | 13 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 79 milligrams |
| Sodium | 1234 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 5 grams |
| Protein | 40 grams |
| Sugar | 9 grams |
| Calories | 450 |
| Total Fat | 13 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 79 milligrams |
| Sodium | 1234 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 5 grams |
| Protein | 40 grams |
| Sugar | 9 grams |
Reviews
Delicious…I didn’t have enough tomatoes, so I used the one cup that I had and added a jar of roasted red peppers to make about two cups of sauce for one pound of cod.
This dish is amazing! I added a little bit of organic sugar to round out the tomato. I will definitely make this one again!