Ingredients

• 4 tablespoons extra virgin olive oil, divided use
• 4 garlic cloves, coarsely chopped
• 1 small yellow onion, coarsely chopped
• 1 small bell pepper, coarsely chopped
• 1/2 teaspoon crushed red pepper flakes, more to taste
• 1 pound cod tenderloin or fillets
• 2 cups cherry tomatoes
• 1/2 cup fish stock or white wine
• 6 large basil or flat-leaf parsley leaves, roughly chopped 

Directions

Step 1

Heat a large wok or sauté pan over medium heat. When hot, add 3 tablespoons olive oil, the garlic, onion, and bell pepper and cook until the vegetables are tender, about 5 minutes. Add the red pepper flakes and cook for 1 more minute. Push the vegetables to the sides, pour the last tablespoon of olive oil in the center of the pan, and add the cod. Cook undisturbed for 5 minutes. 

Step 2

Place the cherry tomatoes in a ring around the cod and continue cooking until they burst, about 5 minutes, and then mash them with a large fork or potato masher to release their juices. Add the stock or wine and herbs to the pan and reduce the heat to a low simmer. Cover and cook for about 5 to 8 more minutes until the fish is cooked through. Use a fish spatula to transfer the cod to a platter. Turn the heat up under the pan and bring the pan sauce to a low boil; cook for another 5 minutes to reduce it. To serve, divide the cod among 4 dinner plates and spoon on the tomatoes and sauce.

Ingredients

• 1 pound fingerling or red potatoes, halved lengthwise
• 1 tablespoon plus 1 teaspoon coarse sea salt
• 1/4 cup whole wheat flour
• 1/2 teaspoon freshly ground black pepper
• 1 pound chicken thighs
• 4 tablespoons extra virgin olive oil, divided use
• 8 ounces chicken sausage links, cut into 2″ slices
• 8 ounces button mushrooms, halved
• 1 yellow onion, halved and sliced into thin sections
• 4 garlic cloves, finely minced
• 1/2 teaspoon rosemary needles
• 1 cup white wine
• 2 cups homemade or store-bought low-sodium chicken broth

Directions

Step 1

Place the potatoes in a large pot and fill three-quarters with water; add the tablespoon of salt. Bring to a boil and cook for 7 minutes. Drain and set aside.

Step 2

In a large bowl, mix the flour, teaspoon of salt, and pepper. Cut each chicken thigh into thirds and toss in the flour mixture to coat; place next to your stovetop.

Step 3

Heat a large skillet or wok over medium heat. When hot, add 2 tablespoons olive oil and add the sausage slices. Cook for 5 minutes, flip with tongs, and cook for another 5 minutes. Move the sausage to the outside of the pan and add the chicken thighs; brown them on all sides. Add the mushrooms and sauté until browned on the edges. Use a slotted spoon to transfer the meat and mushrooms to a bowl next to your stovetop.

Step 4

Add the rest of the olive oil and the onions to the hot skillet and cook for 5 minutes, until soft. Add the potatoes in one layer, sprinkle with the garlic and rosemary, and let cook undisturbed for 5 minutes to brown the edges; flip and repeat. Transfer the potatoes to the bowl with the meat and deglaze the skillet with the wine, scraping up any bits from the bottom of the pan. Let the wine reduce by half. 

Step 5

Add the meat and vegetables back to the skillet along with the chicken stock. Bring the liquid to a boil, then lower the heat to a simmer and let the stock cook down until it thickens to a sauce and an instant-read thermometer registers 165°F when you test a few pieces of the thighs.