Tomato-Poached Cod with Olives and Capers

• servings: 4 servings
• total time: 20 minutes

Ingredients

2 tbsp. olive oil

2 cloves garlic, thinly sliced

1 tbsp. capers, rinsed

1 strip lemon zest, thinly sliced

3/4 c. dry rosé, preferably from Southern France or Italy

1/2 lb. Campari tomatoes, quartered

1/4 c. pitted kalamata olives, halved

4 1/2 oz. to 6-oz skinless cod fillets

Kosher salt and pepper

Chopped parsley, for serving

Directions

Heat oil, garlic, capers, and lemon zest in large skillet on medium, stirring occasionally, until garlic is lightly golden brown, about 2 minutes.

Add wine and simmer 2 minutes. Stir in tomatoes, olives, and 1/4 teaspoon each salt and pepper. Nestle fish in tomatoes and simmer, covering skillet during last 3 minutes of cooking, until cooked and opaque throughout, 6 to 8 minutes. Sprinkle with parsley.