Poached Cod w Smoked Paprika & Tomato
Serves 4 to 5 – Takes 25 mins
Cod is a plentiful, mild East Coast fish that’s a great platform on which to build flavours. This rich, heartwarming one pan dish celebrates everything I love about typical east coast cuisine - unpretentious ingredients used to create food greater than the sum of it’s parts.
4 - 5 ounce cod filets, boned, skinless
½ medium sized Spanish onion, very thinly sliced
2 garlic cloves, thinly sliced
1 ½ tsp smoked paprika
½ tsp cumin
3 bay leaves
1 cup cherry tomatoes
1 cup white wine
Finely chopped parsley (garnish)
Preheat oven broiler to high. In an ovenproof fry pan over medium heat add a splash of olive oil, onions, garlic, smoked paprika, cumin and a good pinch of salt. Sauté until onions soften, don’t let garlic burn. Then place fish in pan, add bay leaves, tomatoes and wine. Place lid on and turn up heat slightly until you get a light simmer (don’t boil aggressively). Let pan simmer for 5 mins. Remove lid and slide under the broiler until fish takes on crispy edges and the sauce reduces. Garnish with a health drizzle of olive oil and finely chopped parsley.