Cod with Tomato-Fennel Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Total: 40 min
- Active: 40 min
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
Directions
- 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.