Cod with Garlicky Tomatoes & Potatoes
Active Time: 15 minutes | Total Time: 40 minutes | Serves Serves 4 | Gluten Free
- 2 cloves garlic
- 1 pound baby potatoes (about 8)
- 14-ounce can diced tomatoes
- 1/2 cup dry white wine, such as pinot grigio
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt (1/2 tsp. + 1/4 tsp.)
- 1/4 teaspoon + 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 1 1/2 pounds cod fillet
- 1/4 cup chopped fresh flat leaf parsley
- 1 lemon, quartered
Smash the garlic into small pieces and peel. Then scrub the potatoes (no need to peel) and slice them into 1/4-inch thick rounds. Open the can of tomatoes and measure the wine.
Place a large skillet on the stove and turn the heat on to medium. Add the oil and heat until it shimmers, about 1 minute. Add the garlic and potatoes and cook, stirring with a wooden spoon, until golden brown in color (be careful not to burn the garlic), about 3 minutes. Add the tomatoes, wine, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper (about 12 turns on pepper mill), and the red pepper. Cover partially with a lid and let simmer, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
Meanwhile, pat the fish dry with a paper towel and season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Wash the parsley, pat dry, and chop. Quarter the lemon.
Once the potatoes are tender, place the fish on top, cover tightly with the lid, and let simmer until the fish flakes easily and is opaque throughout, about 15 minutes. You may have to lower the heat to medium-low if it starts to simmer too rapidly. Squeeze the lemon over the top of the fish and sprinkle with the parsley.
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