Description
Elegant, yet realistic to make at the last minute, this cod with summer vegetables is delicious, refreshing and is perfect for an impromptu date night with a glass of wine.
Ingredients
Scale
- 2 Tablespoons extra virgin olive oil
- 3/4 cup thinly sliced onion (yield of about one medium)
- 3/4 pound fresh or frozen defrosted cod fillet (cut into large chunks, if desired (optional; you can leave as fillets))
- 1 cup unsalted tomato puree
- 1 medium tomato (diced)
- 1 large red pepper (seeds and stem discarded and diced)
- 1 large zucchini (stem discarded, diced (no need to peel))
- 1–2 Tablespoons freshly squeezed lemon juice (to taste)
- 2 Tablespoons fresh tarragon leaves
- 1/4 teaspoon ground black pepper (or to taste)
- 1/8 teaspoon fine sea salt (or to taste)
Instructions
- Preheat the olive oil in an heavy-bottomed pan with a lid – ideally a dutch oven.
- Add the sliced onions and cook slowly (sweat), over medium heat, until translucent and softened.
- Add the cod and cook until it begins to brown slightly. You won’t get a crust like you would with fattier fish, so just look for a bit of golden, particularly at the edges. This should only take a minute or so if you’ve cut up your fish. If you’ve kept the fillets intact, it will take slightly longer.
- Add the tomato puree and stir. Then add the vegetables, lemon juice, tarragon, salt and pepper and stir again.
- Cover and cook until the vegetables are tender (but not soft; don’t risk overcooking them or the fish).
- Adjust seasonings to taste, and serve immediately.
- Category: Main