Cod with Tomato-Fennel Sauce

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


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


  1. 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.
  2. 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.
  3. Meanwhile, brush the ciabatta with olive oil and broil until toasted, 1 to 2 minutes per side. Rub with the smashed garlic.
  4. Divide the sauce and fish among shallow bowls; drizzle with olive oil. Top with fennel fronds and serve with the ciabatta.