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Cod with cherry tomatoes and fresh herbs

May 6, 2009

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Serves 4

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

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