SERVES 4
TOTAL TIME: 35 minutes
Halibut, snapper, bluefish, monkfish, and sea bass fillets are good substitutes for the cod. Serve with a loaf of crusty bread to sop up the extra sauce.
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2 |
tablespoons extra-virgin olive oil, plus extra for serving |
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1 |
onion, halved and sliced thin |
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1 |
fennel bulb, stalks discarded, bulb halved, cored, and sliced thin (click here) |
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Salt and pepper |
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4 |
garlic cloves, minced |
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1 |
(14.5-ounce) can diced tomatoes, drained |
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½ |
cup dry white wine |
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1 |
teaspoon minced fresh thyme or ¼ teaspoon dried |
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4 |
(6- to 8-ounce) skinless cod fillets, 1 to 1½ inches thick |
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2 |
tablespoons minced fresh parsley |
1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion, fennel, and ½ teaspoon salt and cook until vegetables have softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, wine, and thyme and bring to simmer.
2. Season cod with salt and pepper. Nestle cod into skillet and spoon some of sauce over fish. Cover, reduce heat to medium-low, and cook until fish flakes apart when gently prodded with paring knife and registers 140 degrees, about 10 minutes.
3. Transfer fish to individual plates. Stir parsley into sauce and season with salt and pepper to taste. Spoon sauce over fish and drizzle with extra oil before serving.
VARIATIONS
SKILLET-BRAISED COD WITH PEPERONATA
Substitute 2 red bell peppers, stemmed, seeded, and cut into thin strips, for fennel. Add 2 teaspoons sweet paprika to skillet with garlic. Substitute 2 tablespoons chopped fresh basil for parsley. After drizzling with oil, lightly sprinkle with balsamic or sherry vinegar before serving.
SKILLET-BRAISED COD VERACRUZ
Omit fennel. Add 1 teaspoon chili powder and ½ teaspoon cumin to skillet with garlic.