Italian · beginner
Calabrian Spiced Cod With Fennel And Cherry Tomatoes
Flaky white cod fillets pan-seared and gently cooked over a fragrant ragù of sweet sliced fennel, cherry tomatoes, castelvetrano olives, and red chili heat.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat cod fillets thoroughly dry with paper towels and sprinkle both sides with salt.
- 02
Heat 2 tablespoons of olive oil in a wide skillet over medium heat.
- 03
Add sliced fennel and red onion, cooking for 5 to 6 minutes until soft and lightly browned around the edges.
- 04
Stir in the sliced garlic, red pepper flakes, cherry tomatoes, green olives, and vegetable stock, cooking for 4 minutes until tomatoes burst slightly.
- 05
Make four wells in the fennel tomato mixture and place a cod fillet in each space.
- 06
Drizzle the remaining tablespoon of olive oil over the fish fillets, cover the skillet with a lid, and cook for 6 to 8 minutes over medium-low heat.
- 07
Remove from heat once the cod is opaque throughout and flakes easily with a fork at 145 degrees Fahrenheit.
- 08
Garnish with torn basil leaves and serve hot with spooned pan juices.
A LITTLE KITCHEN KNOW-HOW
Pan Poaching
Gently simmering delicate protein like fish over a wet aromatic base while covered to retain moisture.
Notes from the kitchen
- Castelvetrano olives add a buttery mild brine that balances the fiery red pepper flakes.
- Do not stir the fish once placed in the pan so the delicate fillets remain whole.
- Original home-cooking adaptation inspired by Italian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
