STEWED COD IN TOMATOES AND PEPPERS

Here’s a quick, cozy dinner that looks fancy enough to impress but is actually super easy. Tender cod, roasted cherry tomatoes, sweet peppers, a little kick from chili flakes, and buttery, garlicky goodness. Yes, please.

INGREDIENTS:

• 1 tbsp olive oil

• 4 tbsp butter, divided

• 4 cod fillets (1–1.5” thick)

• 1 tsp salt

• 1 tsp black pepper, divided

• 2 1/2 cups cherry tomatoes

• 1 bell pepper, thinly sliced

• 1 white onion, sliced thin

• 6 garlic cloves, minced

• 1 tsp dried thyme

• 1/2 tsp red chili flakes

• 1 tsp smoked paprika

• 1/2 cup chicken or veggie broth

• 1 tbsp chopped parsley, plus more for garnish

• 1 tbsp lemon juice

• Salt and pepper to taste

DIRECTIONS:

1. Pat the cod dry and season both sides with salt and pepper.

2. Roast the cherry tomatoes at 400°F for 10–12 mins with a sprinkling of salt, pepper, and a drizzle of olive oil until they’re soft and starting to caramelize and a few skins pop.

3. Heat olive oil + 1 tbsp butter in a skillet over medium-high. Sear the cod 1–2 mins per side (it’ll finish cooking in the sauce). Remove to a plate.

4. Add bell peppers and onions to the skillet. Sauté 2–3 mins until softened. Stir in roasted tomatoes, garlic, thyme, chili flakes, and paprika. Cover and braise over medium heat for 5 mins.

5. Pour in the broth, bring to a slow boil, then stir in the remaining 3 tbsp butter and parsley until melted. Reduce heat, add cod back in, and simmer 5 mins until just cooked through.  Gently break the cod up into chunks throughout the vegetables.

6. Finish with a squeeze of lemon juice and a sprinkle of parsley. Serve with crusty bread, rice, or mashed potatoes to soak up that sauce.