Cod with Tomato-Fennel Sauce

Difficulty: Easy Servings: 4 Nutrition Per Serving: 450 Calories, 13g Total Fat, 2g Saturated Fat, 79mg Cholesterol, 1234mg Sodium, 41g Carbohydrates, 5g Dietary Fiber, 40g Protein, 9g Sugar Total Time: 40 minutes Active Time: 40 minutes

2 tablespoons extra-virgin olive oil, plus extra for brushing and drizzling
1 sliced onion
1 fennel bulb, trimmed, cored, and thinly sliced, plus chopped fronds for garnish
Kosher salt and fresh ground black pepper
3 garlic cloves (2 minced, 1 smashed)
1 tablespoon fresh oregano, chopped
1/3 cup pitted kalamata olives, cut in halves
1/2 teaspoon red pepper flakes
1/3 cup dry vermouth or dry white wine
1 (28-ounce) can whole peeled tomatoes, crushed by hand
4 skinless, center-cut cod fillets (6 to 7 ounces each)
4 ciabatta bread slices, halved

Preheat your broiler and dive into this vibrant dish that transforms simple cod into a Mediterranean masterpiece. In a large skillet over medium heat, warm the olive oil. Saut the sliced onion, fennel, and a pinch of salt and pepper until softened and golden, about 10 minutesaromatic bliss awaits.

Stir in the minced garlic, oregano, olives, and red pepper flakes, cooking until fragrant, 1 to 2 minutes. Deglaze with vermouth, letting it reduce almost fully in 3 minutes. Add the crushed tomatoes, bring to a boil, then simmer on medium-low until the sauce thickens beautifully, about 5 minutes.

Season the cod generously with salt and pepper, then nestle the fillets into the bubbling sauce. Cover and cook until nearly opaque, 6 to 8 minutes. Turn off the heatthe residual warmth will perfectly finish the fish in 3 minutes.

Meanwhile, brush ciabatta with olive oil and broil 1 to 2 minutes per side until crisp. Rub with the smashed garlic for that irresistible flavor boost.

Divide the tender cod and lush sauce into shallow bowls, drizzle with olive oil, and garnish with fennel fronds. Serve alongside garlic-rubbed ciabattayour table will thank you for this easy, flavor-packed delight.

Photograph by Ralph Smith