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Cod with Cherry Tomatoes, Olives and Capers
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
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
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¼
cup fine yellow cornmeal
-
Kosher salt and black pepper
Directions
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01In 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.
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