Name: Cod Poached in Fresh Tomato Sauce with Roasted Asparagus
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 3 tbsp capers; 1.02 kg cod fillet; 3 cloves garlic; 1 ½ small bunches Italian (flat-leaf) parsley; ¾ cup Kalamata olives, pitted; 9 tomatoes; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; salt

Cod Poached in Fresh Tomato Sauce with Roasted AsparagusCod Poached in Fresh Tomato Sauce with Roasted Asparagus — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 small bunches asparagus

3 tbsp capers

1.02 kg cod fillet

3 cloves garlic

1 ½ small bunches Italian (flat-leaf) parsley

¾ cup Kalamata olives, pitted

9 tomatoes

1 ½ medium yellow onions

black pepper

extra virgin olive oil

salt

Instructions

Heat the oven to 425°F (218°C) and position rack in the center.

Wash and dry the fresh produce.

Snap or cut off and discard the woody ends of the asparagus; transfer the spears to a baking sheet.

Drizzle the asparagus with olive oil and season with salt and pepper; toss to coat, then spread out in a single layer. Set aside.

Peel and mince the garlic; transfer to a medium bowl.

Medium dice the tomatoes; add to the garlic.

Place the asparagus in the oven and roast until tender-crisp, 10 to 12 minutes.

Preheat a skillet over medium heat.

Peel and small dice the onion; transfer to a small bowl.

Add olive oil to the skillet and swirl to coat the bottom.

Add the onion and cook, stirring occasionally, until it softens and browns, 2 to 3 minutes.

While the onion cooks, measure out the olives and capers and add to the bowl with the tomatoes and garlic.

Add more olive oil to the skillet, followed by the tomatoes, garlic, olives, and capers. Season with salt and pepper.

Place the fish in the skillet and sink into the sauce; cook until it is opaque and flakes easily, 4 to 5 minutes per side.

Shave the parsley leaves off the stems; discard the stems and mince the leaves.

Add most of the parsley to the skillet (save a little for garnishing) and stir into the sauce.

To serve, divide the asparagus between plates and place the fish fillets on top. Spoon the tomato sauce over top and garnish with the remaining parsley. Enjoy!

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