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Cod with Cherry Tomatoes, Olives and Capers

4 Servings

45 minutes

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Pesce alla ghiotta, or “glutton-style fish,” is a southern Italian dish commonly made with firm, meaty swordfish. The sauce—a chunky, quick-cooked medley of tomatoes, anchovies, olives, capers and sometimes raisins and pine nuts—epitomizes the bold, sunny flavors of the Mediterranean. In our riff on pesce alla ghiotta, we use widely available cod fillets, and we dredge them in seasoned cornmeal before quickly sautéeing them in a hot skillet. This step gives the tender fish a bit of texture, develops flavor and creates a surface for the sauce to cling to. Offer warm, crusty bread on the side for scooping up the sauce.

4

Servings

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.

45 minutes

Ingredients

  • ¼

    cup fine yellow cornmeal

  • Kosher salt and black pepper

Directions

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