Cod with Cherry Tomatoes and Fresh Herbs

Cod with Cherry Tomatoes and Fresh Herbs
Author
Katie Kambridge
Source of Recipe
The Boston Globe, May 6, 2009
Serves/Makes/Yields
4
Ingredients

3 tablespoons olive oil

2 cloves garlic, chopped

2 pounds skinless boneless cod, cut into 4 pieces

1 pint cherry tomatoes, each cut into 4 pieces

Few sprigs fresh thyme, leaves chopped

Few sprigs fresh rosemary, leaves chopped

1/2 cup white wine

1/2 cup fish stock or 1/4 cup bottled clam juice mixed with 1/4 cup water

2 tablespoons chopped fresh parsley 

 

Preparation

 1. Set the oven at 400 degrees.

2. In a large skillet with a heatproof handle, heat the oil. Add the garlic and cook, stirring constantly, for 1 minute.

3. Add the cod to the pan with the tomatoes, thyme, rosemary, wine, and fish stock or clam juice. Bring to a low simmer.

4. Transfer the skillet to the oven. Cook the fish for 5 minutes. Transfer the fish to warm plates. Cover and keep warm.

5. Set the skillet over medium-high heat and let the mixture bubble steadily for 7 minutes or until it is slightly reduced.

6. Pour sauce over fish and sprinkle with parsley.

Adapted from Joey's 

 

Type of Meal