Recipe courtesy of Brooke Williamson
Recipe courtesy of Brooke Williamson
Watch how to make this recipe.
Cod and Gnocchi with Tomato Confit
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- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 725
- Total Fat
- 48 g
- Saturated Fat
- 6 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 32 g
- Cholesterol
- 77 mg
- Sodium
- 975 mg
This recipe is sponsored by Ziploc®. Take one of summer’s most beloved ingredients and level it up with this foolproof way to serve a dish that some may find intimidating. Simply baking cod in olive oil feels like a thoughtful and composed way to showcase the freshness of the sweet tomatoes.
- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 725
- Total Fat
- 48 g
- Saturated Fat
- 6 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 32 g
- Cholesterol
- 77 mg
- Sodium
- 975 mg
Ingredients
Tomatoes:
Cod and Gnocchi:
Directions
Special equipment:
a 16-ounce reusable oven-safe silicone container and a 32-ounce reusable oven-safe silicone container, such as Ziploc® Endurables™ Small and Medium Containers- For the tomatoes: Preheat the oven to 400 degrees F.
- In a small (16-ounce) reusable oven-safe silicone container, combine the tomatoes, olive oil, honey, vinegar, thyme, Calabrian chile paste, garlic and salt and pepper to taste. Zip the container, leaving the seal open 1 inch to vent, and place it standing up on a baking sheet. Bake until the tomatoes are softened and bubbling, about 20 minutes. Open the bag carefully and give the tomato mixture a gentle stir. Set aside to cool for at least 10 minutes.
- For the cod and gnocchi: Meanwhile, pat the cod dry and season with salt. Combine the olive oil, garlic and lemon zest in a small bowl. Add half of the olive oil mixture to a medium (32-ounce) reusable oven-safe silicone container. Place the cod in the bag, top with the gnocchi and cover everything with the remaining olive oil mixture. Zip the container, leaving the seal open 1 inch to vent, and place it standing up on a baking sheet. Bake until the fish is cooked through and the gnocchi is hot, 18 to 22 minutes. Divide the fish and gnocchi between 2 shallow bowls. Finish with flaky sea salt.
- Add the pine nuts to the tomato mixture, then add the basil leaves at the very last moment before serving. Spoon the tomato and pine nut mixture onto and around the fish.
