Cod tenderloin is a thick cut of fish that takes a few more minutes to cook than a thin fillet but stays wonderfully moist. The fresh tomatoes make a tasty pan sauce that’s delicious with any mild fish as well as shellfish.
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.
Yields 4 servings