Description
A quick and elegant Mediterranean-inspired dish featuring tender cod fillets simmered in a fragrant tomato, olive, and fennel sauce. This one-skillet meal delivers bright, herby flavors with minimal cleanup and makes a nourishing, naturally gluten-free dinner.
Ingredients
1 1/4 lb cod fillets, cut into 4 portions
1 tsp kosher salt, divided, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
2 tbsp extra virgin olive oil
1/2 large yellow onion, thinly sliced
1/2 bulb fennel, cored and thinly sliced
3 garlic cloves, minced
1 (14.5 oz) can crushed tomatoes
1/4 cup pitted Kalamata olives, halved
1 tbsp fresh thyme leaves
1 tbsp chopped parsley leaves, plus more to garnish
Zest of 1 lemon
Instructions
- Season the cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and fennel, cooking for 5–6 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add crushed tomatoes, olives, thyme, remaining salt, and pepper. Simmer for 5 minutes to blend flavors.
- Nestle the cod fillets into the sauce and spoon some sauce over the top. Cover and cook for 8–10 minutes until the fish is opaque and flakes easily.
- Remove from heat, sprinkle with parsley and lemon zest, and serve immediately.
Notes
Use halibut, haddock, or tilapia as substitutes for cod.
Add red pepper flakes for a touch of heat.
For extra depth, deglaze the pan with a splash of dry white wine before simmering the sauce.
Simmer uncovered for a few extra minutes if you prefer a thicker sauce.
Serve with crusty bread, rice, or roasted potatoes to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 280
- Sugar: 6g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 65mg
