Black Cod With Pine Nuts, Tomatoes & Olives

Black Cod with Pine Nuts, Tomatoes & Olives is a delightful and flavorful dish that brings together the richness of black cod with the vibrant combination of pine nuts, tomatoes, and olives. The dish is cooked in a flavorful sauce that enhances the natural flavors of the ingredients.

To prepare the dish, the black cod fillets are seasoned with salt and pepper, then gently cooked in a skillet along with a fragrant garlic-infused sauce. The garlic adds a subtle savory note to the dish, while the dry white wine adds a touch of acidity and depth of flavor. The grape tomatoes and lower-salt chicken broth are added to the skillet, creating a luscious sauce that gradually thickens as the tomatoes break down. The olives provide a briny and tangy element, balancing the sweetness of the tomatoes and adding a burst of flavor to each bite. As the fish cooks, it absorbs the flavors of the sauce, becoming tender and flaky. The fresh thyme sprinkled into the sauce adds a hint of herbal aroma, complementing the other ingredients beautifully. Just before serving, toasted pine nuts are added to the sauce, providing a satisfying crunch and a nutty flavor that complements the fish and sauce.

When plated, the black cod fillets are placed in shallow bowls and generously topped with the flavorful sauce, ensuring each bite is filled with a harmonious blend of flavors and textures.

Black Cod with Pine Nuts, Tomatoes & Olives is a dish that showcases the delicate and buttery nature of black cod while infusing it with the bold and vibrant flavors of the Mediterranean-inspired sauce. It is a wonderful choice for seafood lovers looking to savor a dish that is both elegant and satisfying.

SERVES: 4

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

INSTRUCTIONS:

1. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute.
2. Add the wine and let simmer until reduced by half, about 2 minutes.
3. Add the tomatoes, broth, and olives. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.
4. Season the fish with salt and pepper. Stir the thyme into the sauce.
5. 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.
6. Transfer the fish to 4 shallow bowls.
7. Add the pine nuts to the sauce and season to taste with salt and pepper.
8. Spoon the sauce over the fish and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 520 CALORIES | 22G PROTEIN | 12G CARB | 42G TOTAL FAT | 6G SAT FAT |
  20G MONO FAT | 11G POLY FAT | 55MG CHOL | 700MG SODIUM | 3G FIBER

NOTE:

• Toasted pine nuts provide a nice textural contrast to the firm, flaky cod. Serve with a hunk of crusty bread to sop up the tomato sauce.
• A dry white wine is any white wine that isn’t sweet. But for cooking, choose a white with a high acidity, known in wine parlance as “crisp.” Good choices include Sauvignon Blanc, Pinot Grigio, Pinot Gris, and Pinot Blanc. Fuller whites with strong, oaky flavors, like some Chardonnays, don’t work as well for cooking: They’re lower in acidity and don’t lend as much punch as crisper wines. When reduced, the oaky, buttery flavors turn bitter and don’t add anything pleasant to a dish.