[undercoverbrother]

Originally Posted by redforever

Here is another way to use cherry tomatoes. Very tasty and fish ends up perfectly cooked every time.


1 1/2 lbs. cod, cut into 4 even pieces
20 to 30 yellow and red cherry tomatoes
10 pitted Kalamata or oil-cured black olives, roughly chopped
2 garlic cloves, peeled, very thinly sliced
1/4 cup dry white wine
3/4 cup chicken broth
Handful of pine nuts, optional
2 tsp freshly chopped thyme
Salt and freshly ground black pepper to taste
Fresh parsley or finely sliced basil as a garnish

1 Preheat the oven to 420F with the rack on the upper 2/3 level. Coat a casserole dish with cooking spray.

2 Prick each tomato two to three times with the pointy end of a paring knife.

3 Put some oil in a non-stick skillet set over medium heat. Add the tomatoes, sprinkle with salt and pepper, and toss to coat. Sauté until the tomatoes start to form a sauce. Add the garlic, thyme, and olives and sauté for 1 to 2 minutes. Add the wine, turn the heat to high, and let most of the wine reduce. Add the chicken broth and continue to sauté until the tomatoes are collapsing and the sauce has thickened a bit.

4 Pat the fish dry with a paper towel. Season the fish on both sides with salt and freshly ground pepper and put in the casserole dish. Drizzle the tomato sauce and juices over the top of the fish.

5 Sprinkle the pine nuts over the top if using and bake just until the fish is cooked through, about 15 minutes. This will depend on the size of your fish. Serve with rice and a green vegetable on the side. Garnish with chopped parsley or basil if desired.

6 Have some nice sourdough bread on the side to sop up the sauce.

This recipe will work with most white fish. Serves 4.

Awesome, I have most of that kicking around the house.

Thanks.