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Cod Poached in Fresh Tomato Sauce with Roasted Asparagus.

  • 2 small bunches
    asparagus
  • 2 tbsp
    capers
  • 1 ½ lb
    cod fillet
  • 2 cloves
    garlic
  • 1 small bunch
    Italian (flat-leaf) parsley
  • ½ cup
    Kalamata olives, pitted
  • 6
    tomatoes
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Heat the oven to 425°F and position rack in the center.
  • 2
    Wash and dry the fresh produce.
    2 small bunches asparagus
    6 tomatoes
    1 small bunch Italian (flat-leaf) parsley
  • 3
    Snap or cut off and discard the woody ends of the asparagus; transfer the spears to a baking sheet.
  • 4
    Drizzle the asparagus with olive oil and season with salt and pepper; toss to coat, then spread out in a single layer. Set aside.
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 5
    Peel and mince the garlic; transfer to a medium bowl.
    2 cloves garlic
  • 6
    Medium dice the tomatoes; add to the garlic.
  • 7
    Place the asparagus in the oven and roast until tender-crisp, 10 to 12 minutes.
  • 8
    Preheat a skillet over medium heat.
  • 9
    Peel and small dice the onion; transfer to a small bowl.
    1 medium yellow onion
  • 10
    Add olive oil to the skillet and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 11
    Add the onion and cook, stirring occasionally, until it softens and browns, 2 to 3 minutes.
  • 12
    While the onion cooks, measure out the olives and capers and add to the bowl with the tomatoes and garlic.
    ½ cup Kalamata olives, pitted
    2 tbsp capers
  • 13
    Add more olive oil to the skillet, followed by the tomatoes, garlic, olives, and capers. Season with salt and pepper.
    4 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 14
    Place the fish in the skillet and sink into the sauce; cook until it is opaque and flakes easily, 4 to 5 minutes per side.
    1 ½ lb cod fillet
  • 15
    Shave the parsley leaves off the stems; discard the stems and mince the leaves.
  • 16
    Add most of the parsley to the skillet (save a little for garnishing) and stir into the sauce.
  • 17
    To serve, divide the asparagus between plates and place the fish fillets on top. Spoon the tomato sauce over top and garnish with the remaining parsley. Enjoy!