One-Pan Alaskan Cod with Cherry Tomato & Olive Sauce

Servings:

6 to 8 portions

Quantity

Ingredients

1/4 cup

Extra-virgin olive oil

2 pounds

Fresh cod boneless fillets (8, 4 ounce portions)

To taste

Kosher salt

To taste

Black pepper

2 tablespoons

Garlic, minced

1/4 cup

Kalamata olives, pitted and halved

2 tablespoons

Nonpareil capers

2 tablespoons

Italian parsley, chopped

1/4 cup

Dry white wine (Chardonnay)

2, 14.28 ounce cans

Carmelina ‘e…San Marzano^® Italian Cherry Tomatoes in Puree

In a large non-stick skillet, heat oil over medium heat. Season cod fillets with salt and pepper. Gently place cod fillets side by side into heated pan. Position carefully as oil may splatter. Add garlic, olives, capers and parsley to pan. Continue cooking for 5 minutes. Deglaze pan with wine. Turn cod fillets over in pan to continue cooking other side. Season cod again with salt and pepper to taste. Add Carmelina ‘e…San Marzano^® Italian Cherry Tomatoes in Puree to pan; stir sauce to combine. Continue cooking for an additional 5 minutes until cod is cooked through. Cod should easily flake with fork. Remove pan from heat. Plate cod on large serving platter or on individual serving plates. Spoon Cherry Tomato and Olive Sauce over fish. Mangia and enjoy!

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.™