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Black Cod with Pine Nuts, Tomatoes, and Olives

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Serves 4

  • by from Fine Cooking
    Issue 110

Toasted pine nuts provide a nice textural contrast to the firm, flaky fish in this easy dinner recipe.

  • 1 Tbs. extra-virgin olive oil
  • 3 medium cloves garlic, chopped
  • 1/2 cup dry white wine
  • 3 cups grape tomatoes, halved (quartered if large)
  • 1-1/2 cups lower-salt chicken broth
  • 1/2 cup pitted, halved Niçoise olives
  • 4 skinless black cod (sablefish) or Pacific cod fillets (about 4 oz. each)
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. chopped fresh thyme
  • 2/3 cup pine nuts, toasted

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and let simmer until reduced by half, about 2 minutes. Add the tomatoes, broth, and olives. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.

Season the fish with salt and pepper. Stir the thyme into the sauce. Nestle the fish into the sauce, return to a simmer, cover, and reduce the heat to low. Cook until the fish is just cooked through, about 4 minutes. Transfer the fish to 4 shallow bowls. Add the pine nuts to the sauce and season to taste with salt and pepper. Spoon the sauce over the fish and serve.

Make Ahead Tips

Serve with a hunk of crusty bread to sop up the tomato sauce.

Serving Suggestions

Serve with Wilted Arugula Salad with Crisp Potatoes, Feta & Warm Black Olive Vinaigrette for a complete meal.

nutrition information (per serving):
Calories (kcal): 520; Fat (g): fat g 42; Fat Calories (kcal): 380; Saturated Fat (g): sat fat g 6; Protein (g): protein g 22; Monounsaturated Fat (g): 20; Carbohydrates (g): carbs g 12; Polyunsaturated Fat (g): 11; Sodium (mg): sodium mg 700; Cholesterol (mg): cholesterol mg 55; Fiber (g): fiber g 3;

Photo: Scott Phillips

Perfectly delicious. We eat a lot of fish, and this recipe is topnotch. Followed it exactly, except used cherry tomatoes augmented with a few cut-up early girls to make 3 cups. Had to boil tomatoes down (rather than "simmer" them down) for 10 minutes rather than 8 to get them thick enough, but everything else was just as the recipe said. Did not take long. Served it with rice and green beans, and used only one pound of black cod, which was just right for 3 people. The sauce is so good it doesn't matter if there is less fish.

Beautiful, absolutely delicious, and made in minutes. In all my many years of home-cooking I've avoided fish for fear of yet another bland, overcooked disaster, but this turned out perfectly, just like in the picture. Following the easy instructions my fresh cod loin was firm, moist, flavoursome and it flaked apart at the touch of my fork. The sauce was heavenly, I wish I'd made more. This is definitely my type of food. Most of the time I can't face the type of 'man food' I cook up for my family of boisterous boys (husband included) with hearty appetites, but since I found finecooking I've been increasingly making quick dishes for myself (cutting down on the recipe if necessary) alongside the family meal I make for them. Easy! This one has just zoomed to the top of my favourites!

I found a great deal on whole black cod and found this recipe to try out. It is so easy and incredibly wonderful. The flavors fit together so well and everyone commented that it was like a fine restaurant meal. I will make this again.

This recipe for cod is delicious! Presents and tastes as if prepared in a four-star restaurant. A keeper!

Made this recipe for the 2nd time tonight and my husband asked to have in the weekly rotation. It's perfection. The sauce is amazing and soaking up with a crusty piece of bread is just devine. This is a keeper! And so healthy.

I made this two years ago for my family and my dad still raves about it to this day saying it's one of the best meals he's ever had. It's so simple but the flavors really came together perfectly. Recommend anyone who enjoys fish try this recipe.

Easy and impressive. I also used halibut and it was a fine substitute.

Hands down one of the best fish dishes I have ever made! My fish people did not carry black cod do I substituted halibut and it worked perfectly. The flavors are bright and intense and the first was perfectly cooked: moist and delicate. Bread or a side of pasta are a must to soak up this heavenly sauce. This recipe is going right to the top of my stack of favorites!

I admit I had my doubts. From the look of the recipe, this was going to be fish in chicken broth. But it was so much more. I can't believe how well the flavors blended together. Because I only made if for two of us, there was a lot of extra broth. I figured I would either discard what was left or use it later. Forget that. I spooned up every drop that I didn't get with my bread. Speaking of that, serve this with bread so you can do just that. Soak up this amazing broth. I didn't try the capers as one reviewer suggested but I might next time. This is a true "peasant" fish dish. I loved it. My Sicilian grandmother would have LOVED it too. One other thing. For two reasons, I used halibut instead of black cod. The first is that my fish guy only had frozen cod. The second is that living in the Pacific NW, we get fresh Alaskan halibut and it was outstanding. I think pretty much any think white fish would work. We love good halibut.

This dish was very flavorful. Had a mediterranean taste and a pretty presentation. Served it in a pasta dish. Would be good served over rice for a little more body. I thought the calories seemed too high so entered it in one of the calorie count sites and it came out under 300.

Very simple, very good. Reminiscent of a basic fish stew. I used fresh halibut because black cod was unavailable and I also threw in a few capers.My husband who is always very picky about fish was very impressed and gave this the 5 star!

I made it during the weekend for some friends. It is absolutely delicious and very easy to prepare. My friends said it was one of the best dishes they had had. We ate the leftovers last night, and they were even better.

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