Tomato Roasted Cod

A weeknight fish dinner that tastes like a trattoria special. Cod fillets get a buttery crust of crushed Marinara Tantos, then bake right in a skillet of burst cherry tomatoes, garlic, and white wine. A quick broil at the end makes the topping extra crispy.

Serves 4

INGREDIENTS

• 1 bag (4 oz) Marinara Tantos
• 4 cod fillets
• 2 pints cherry tomatoes, halved
• 1 large shallot, thinly sliced
• 3 cloves garlic, minced
• 1 cup dry white wine
• 8 tbsp butter, divided (4 tbsp cold, 4 tbsp melted)
• ½ tsp dried basil
• ½ tsp dried oregano
• ½ tsp fennel seeds
• ¼ tsp red pepper flakes
• Olive oil
• Salt and pepper
• Fresh basil, for garnish

DIRECTIONS

1. Preheat the oven to 375°F.
2. In a large oven-safe skillet over medium heat, add 2 tbsp olive oil, the cherry tomatoes, and the shallot, and season with a large pinch of salt. Cook, stirring often, until the tomatoes have burst, about 10 minutes.
3. Add the dried basil, oregano, fennel seeds, red pepper flakes, and garlic and stir to combine.
4. Once the garlic is fragrant, add the white wine and simmer for about 10 minutes, until the liquid has reduced by half.
5. Remove from the heat, add 4 tbsp cold butter, and stir until combined.
6. While the sauce simmers, pulse the Tantos in a food processor until they reach a breadcrumb consistency. Transfer to a shallow bowl, drizzle with 4 tbsp melted butter, and stir to combine.
7. Pat the cod fillets dry and season with salt and pepper. Press the top of each fillet into the Tantos breadcrumbs to coat evenly.
8. Nestle the fillets, crust side up, into the sauce. Drizzle with olive oil and cover.
9. Bake for 15 to 20 minutes. Uncover and broil for 2 to 3 minutes, until the crust is golden.
10. Serve topped with fresh basil.