Cherry Tomato Poached Cod
a perfect warm weather dinner
It’s starting to feel like summer around here. I saw the first cherry tomatoes at the farmers market and knew I needed to design a recipe around them.
This poached cod and herby couscous come together in about 30 minutes which makes it perfect date night/summer hosting dish.
What I love about cod is that it’s the perfect fish for picky eaters. Atlantic cod is fresh, tender, flaky, with a mild flavor which compliments whatever flavors you build around it.
Links:
Wine Glasses: The newest addition to my growing collection. While on the Delta trip in Napa, CA we visited Matthiasson Winery. I absolutely adored these glasses so I took a picture of the signature at the bottom of the glass. To no surprise, they are a top rated wine glass. Dishwasher safe, thin lipped, sturdy but delicate stem, and a universal glass that you can serve red, whites and bubbles in.
White Table Cloth: My go to table cloth. It’s easy to clean and tough stains come out with a laundry stick (this is my holy grail laundry essential for food stains).
Tramontina 3 Qt. Saute Pan: Great for poaching and pastas!
Let’s jump into the recipe!
Poached Cod Ingredients
4 Atlantic Cod Filets (from Blue Circle Foods)
1 Green Garlic Stalk halved and thinly sliced
1 Shallot Minced
1/2 Cup Castelvetrano Olives - I left some halved and some quartered!
1 Pint Cherry Tomatoes Halved
1 Lemon Zested
1/2 Lemon Juiced (1-2 Tbsp)
2 Tbsp Freshly Chopped Parsley
2 Tbsp Freshly Chopped Dill
2/3 Cup Dry White Wine
2 Tbsp Butter
1 Tbsp Olive Oil
Salt and Pepper to Taste
Recipe Notes/Substitutions
Sub green garlic with 2 cloves of minced garlic and 1 bunch of green onion whites chopped.
Wine Pairing Suggestion: Sauvignon Blanc, Chenin Blanc, Pinot Gris
How I made it:
Pat cod filets dry with a paper towel. Season both sides with salt and pepper. Set aside.
Using a high sided skillet/saute pan on medium low heat add olive oil and butter. Once butter is melted add green garlic and shallots. Cook for 3 minutes, stirring occasionally until fragrant and shallots begin to turn translucent.
Add in cherry tomatoes. Cook for 4 minutes until tomatoes begin to soften. Add in castelvetrano olives. Season with salt and pepper. Cook for an additional 2-3 minutes.
Pour in dry white wine. Bring to a simmer to reduce for 2-3 minutes. Squeeze in the juice of half of a lemon. Continue to cook over medium low heat, stirring occasionally for an additional 3-4 minutes.
Once tomatoes begin to appear wrinkly and have released some of their juices, taste test and season with salt and pepper.
Add in cod filets. Cover with a lid. The tomato and wine sauce should maintain a gentle simmer. Poach the cod filets for ~5 minutes. Uncover. Evenly distribute parsley and dill over the top of the sauce and fish. Baste the top of the fish with the white wine tomato sauce. Recover. Cook an additional 5-7 minutes until cod is fully cooked through. (internal temperature ~145ºF).
Uncover and garnish with lemon zest and extra chopped herbs.
Serve with herby couscous and your favorite vegetable side!
Herby Couscous Ingredients
1 & 1/2 Cup Pearl/Israeli Couscous
1 Cup Chicken Broth
1& 1/4 Cup Water
1 Tbsp Freshly Chopped Parsley
1 Tbsp Freshly Chopped Dill
1 Lemon Wedge Squeezed
1 Tbsp Olive Oil
Salt and Pepper to Taste
Recipe Note:
You can use all chicken broth if you like, I just had 1 Cup pouches on hand!
How I made it:
In a small sauce pan over medium low heat add ~1 Tbsp of Olive Oil. Toast pearl couscous in the olive oil for ~2-3 minutes, stirring occasionally until slightly toasted in color.
Add in liquid and bring to a boil. Once at a boil, lower to a simmer and cover. Simmer until all liquid has been absorbed. Once couscous is tender, squeeze in the juice of a lemon wedge (~1 tsp) and stir in chopped parsley and dill. Season with salt and pepper.
Serve with poached cod!
Happy Cooking and Happy Eating- Kristen Faith :)
(I hope everyone has a safe holiday weekend! <3)