Tomato Poached Cod

This one-pot tomato poached cod combines summer fresh tomatoes, basil, and
lemons to make a buttery, jammy broth begging for crusty bread.

Servings: 5 people

Author:

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Main Course Dinner

Seafood one pot One Pot Meal

Instructions

1 With a sharp knife, butcher the fish into 6-7 oz fillets, slightly bigger than a
deck of playing cards. Season the fish with a drizzle of olive oil and a
generous sprinkle of salt.
2 In your wide braiser, skillet, or sauté pan, add two layers of parchment paper.
Add the minced garlic and shallots to the bottom. Layer in the fish and give it
a toss.
3 Add the tomatoes, broth, basil, lemon slices, and slabs of butter to the pot.
Drizzle on the Calabrian chili oil and generously salt.
4 Place the cover on the pot, folding in the parchment paper. Cook on medium to
low heat, fully covered, for 15-20 minutes. Cook time will vary depending on how
quickly it comes to a simmer and the thickness of the fish. Check on the dish at
the 10-15 minute mark.
5 The tomatoes in the pot should pop open within this time frame. If they haven't,
gently press down on them to force them open so the juice can combine with the
broth. Serve with crusty bread or your grain of choice.