Tomato Poached Cod

• portions: 5 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

2 lbs cod

1 shallot (minced)

8 cloves of garlic (minced)

16 oz cherry tomatoes

1 cup chicken broth

1/3 cup chopped fresh basil

1 lemon (sliced)

2 tbsp butter (cut into 4-5 slabs)

2-3 tbsp Calabrian chili oil

olive oil

Instructions

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.

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.

Add the tomatoes, broth, basil, lemon slices, and slabs of butter to the pot. Drizzle on the Calabrian chili oil and generously salt.

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.

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.

Notes

• we think we might hate cod, but I diiiiiid overcook the shit out of it (tasted like mashed potatoes) so it might just been that