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Recipe

Black Cod with Pine Nuts, Tomatoes, and Olives

Scott Phillips

Servings: 4

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

Ingredients

  • 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

Nutritional Information

  • Calories (kcal) : 520
  • Fat Calories (kcal): 380
  • Fat (g): 42
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 11
  • Monounsaturated Fat (g): 20
  • Cholesterol (mg): 55
  • Sodium (mg): 700
  • Carbohydrates (g): 12
  • Fiber (g): 3
  • Protein (g): 22

Preparation

  • 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.

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

Reviews

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Reviews (15 reviews)

  • AWZ | 09/24/2019

    Delicious

  • Ginny37 | 08/28/2019

    I like to serve this delicious fish dish in a pasta bowl over roasted garlic & olive oil couscous. The couscous soaks up the broth and was one of my husband's favorite ways to have fish. I haven't made it since last March, when he passed away, but I'm thinking about serving it to one of our mutual friends.

  • taylor194 | 06/07/2016

    This dish was beyond my expectations..almost changed the chicken broth to clam broth!!Don't change a thing. Delicious. Served it with italian chopped salad and homemade foccacia bread.

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