Any kind of flaky or firm white fish will work in this recipe, including halibut, striped bass, tilapia, or swordfish. Because cod is on the flaky side you have to be gentle handling it.
24 ounces uncooked Atlantic cod
½ teaspoon kosher salt
¼ teaspoon black pepper, freshly ground
2 tablespoons olive oil, divided
1 large uncooked shallot(s), sliced lengthwise, (1 cup)
10 oz, mini San Marzano variety, or grape tomatoes, halved
16 olive(s) medium, Kalamata variety, pitted and torn in half
1 pinch red pepper flakes
½ cup fresh parsley, Italian variety, divided
½ cup basil, torn if large, divided
¼ cup water
1. Season fish with salt and pepper and coat with 1 tsp oil; set aside on a plate.
2. Heat a large (12-inch) nonstick skillet over medium-high heat. Add 1 Tbsp oil to skillet; carefully arrange fish in skillet, placing each piece down facing away from you (to prevent oil from splattering in your direction). Let fish cook without moving it, for 2-3 minutes (you can peek to check color). Turn fish; cook for 2-3 minutes on other side. Transfer fish to a plate (the fish won’t be all the way cooked through at this point).
3. Add remaining 2 tsp oil and shallots to same pan; Cook, stirring frequently, until it starts to turn golden, 5-6 minutes. Add tomatoes, olives, red pepper flakes, half the herbs, water, and a pinch salt and pepper if desired; cook 1-2 minutes. Reduce heat to medium; return fish to pan, gently nestling the pieces among tomato mixture so they touch pan bottom. Cover; cook until fish is just opaque in center and tomatoes are heated through, 2-3 minutes. Sprinkle with remaining herbs; serve immediately with optional lemon wedges.
4. Serving size: 1 piece fish and 1/2 c sauce
• Prep: 30 Minutes
• Cook: 20 Minutes
Source: Weight Watchers (Servings: 4 | Yield: Serving size: 1 piece fish and 1/2 c sauce)