Description
Freshness and ease combine to create this flavorful Poached Cod with Tomatoes and Caperberries recipe. The subtle sweetness of tomatoes, the aromatics of fresh basil, and the brininess of caperberries, simmer to perfection in white wine. The cod absorbs this essence as it gently poaches until tender and flaky. The simplicity of this cod recipe ensures you can have a wholesome, homemade dinner on the table in less than 30 minutes!
Ingredients
Scale
- 4, 6-ounce cod filets
- 2 tablespoons olive oil
- 1 shallot, sliced thin
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 cups cherry tomatoes, halved
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 to 2 tablespoons fresh basil, torn or chopped (plus more for garnish)
- 3/4 cup white wine
- 1/4 cup chicken or vegetable stock
- 10 caperberries or 2 teaspoons capers (rinsed)
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the oil in a deep pan.
- Add the shallots, garlic and crushed red pepper. Sauté for a few minutes to infuse the oil (do not brown).
- Add in the halved cherry tomatoes. Season with salt and pepper.
- Add the fresh basil, white wine and broth. Mix well.
- Simmer for 7 to 8 minutes, or just until the tomatoes start to break down.
- As the poaching liquid is simmering, pat the cod filets with a paper towel. Squeeze on lemon juice. Season both sides with salt and black pepper.
- Add the rinsed and drained caperberries, or capers to the tomato sauce.
- Create a well in the sauce for the fish. Place fish.
- Gently poach the cod in the sauce until tender and flaky. About 7 to 8 minutes depending upon the thickness of the fish. Optionally, cover with a lid.
- Once the cod fish is tender and flaky, finish with lemon juice, fresh chopped basil and parsley.
- Spoon each filet with the sauce.
- Serve over rice, potatoes or vegetables.
- Optionally, garnish with a finishing olive oil and Maldon or sea salt flakes.
- ENJOY!
Notes
- Fresh cod is best. However, frozen cod that has been thawed properly, can be substituted.
- Halibut and haddock are great alternatives to the cod. Cooking time will change depending up what fish is used as a substitute for cod.
- Season the cod prior to poaching. Feel free to use additional seasoning/spices beyond salt and pepper.
- If fresh tomatoes are not available, use canned diced or whole tomatoes (crushed with hands). Drain out most of the liquid if using canned tomatoes.
- Simmer allows the tomatoes to break down and the sauce slightly thicken.
- Rinsed and drained capers can be used in replacement of caperberries.
- Optionally, add 1/3 cup pitted olives at the same time you add the caperberries.
- Gently poach the fish on a medium heat. Covering is optional and may result in a quicker cooking time.
- Try not to over cook the fish. Stay attentive while poaching as cod cooks relatively quickly.
- Pair simply so as to not over power the dish. Steamed rice, potatoes or roasted vegetables are great pairing options with this flavorful cod dish.
- Serve immediately.
- Store leftovers in fridge for up to 2 days.
- Reheat gently on the stovetop or in the oven.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Seafood
- Method: Easy
- Cuisine: Seafood