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Tomato Poached Cod

This one-pot tomato poached cod combines summer fresh tomatoes, basil, and lemons to make a buttery, jammy broth begging for crusty bread.
Course Dinner, Main Course
Keyword One Pot, One Pot Meal, Seafood
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 people

Ingredients

  • 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.