Cod W/ Tomatoes, Olives & Capers

Updated at: Wed, 16 Aug 2023 23:49:04 GMT

Step 1

In a wide, shallow dish (such as a pie plate), whisk together the cornmeal and ½ teaspoon each salt and black pepper. Coat the fish on all sides with the cornmeal mixture, then shake off the excess.

Step 2

In a 12-inch nonstick skillet over medium-high, heat 3 tablespoons oil until shimmering. Add the fish and cook, flipping the pieces once, until golden brown on both sides, 2 to 3 minutes per side. Transfer to a large plate.

Step 3

In the same skillet over medium, cook the remaining 1 tablespoon oil, the onion and anchovies, stirring occasionally and breaking up the anchovies, until the onion begins to brown, 4 to 5 minutes. Add the garlic and pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, olives, capers and ½ cup water; bring to a simmer over medium-high. Reduce to medium and simmer, uncovered and stirring occasionally, until the tomatoes have softened and the mixture is lightly thickened, 4 to 5 minutes. Off heat, taste and season with salt and pepper.

Step 4

Measure out 1 cup of the tomato mixture. Return the fish to the skillet and pour in the accumulated juices. Spoon the reserved tomato mixture onto the fillets. Cover and simmer over medium-low, until the fish flakes easily, 2 to 3 minutes. Serve drizzled with additional oil and sprinkled with the basil.

Step 5

Tip: Don’t worry if the fish is underdone after browning. The pieces will go back into the skillet for a few minutes of simmering in the sauce, which will complete their cooking.

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