2
handfuls fresh cherry tomatoes or 1 (14-oz) can cherry tomatoes
½cup
water, or more if needed
2
cod fish fillets (about 6-8 oz each)
Salt and pepper to taste
Hot sauce or chili crunch for garnish and a little heat, if desired
1cup
mixed herbs (like cilantro, mint, and parsley)
INSTRUCTIONS
1
In a pan, sauté fresh garlic, shallot, and a pinch of chili flakes with DLM Extra-Virgin Olive Oil. Add a couple handfuls of fresh or canned cherry tomatoes and cook until slightly reduced. Add a little water to help make it brothy.
2
Season fish fillets with salt and pepper. Nestle the fish fillets in tomato broth and cover with a lid. Slowly poach the fish over low heat for 8-12 minutes or until fish is just cooked through. Taste and season again with salt and pepper if needed and add a little hot sauce or chili crunch if desired.
3
Transfer the fish with some of the broth to individual shallow bowls for serving and generously scatter the fresh herbs on the top.
2
handfuls fresh cherry tomatoes or 1 (14-oz) can cherry tomatoes
½cup
water, or more if needed
2
cod fish fillets (about 6-8 oz each)
Salt and pepper to taste
Hot sauce or chili crunch for garnish and a little heat, if desired
1cup
mixed herbs (like cilantro, mint, and parsley)
INSTRUCTIONS
1
In a pan, sauté fresh garlic, shallot, and a pinch of chili flakes with DLM Extra-Virgin Olive Oil. Add a couple handfuls of fresh or canned cherry tomatoes and cook until slightly reduced. Add a little water to help make it brothy.
2
Season fish fillets with salt and pepper. Nestle the fish fillets in tomato broth and cover with a lid. Slowly poach the fish over low heat for 8-12 minutes or until fish is just cooked through. Taste and season again with salt and pepper if needed and add a little hot sauce or chili crunch if desired.
3
Transfer the fish with some of the broth to individual shallow bowls for serving and generously scatter the fresh herbs on the top.
