Serves 4
| 3 | tablespoons olive oil |
| 2 | cloves garlic, chopped |
| 2 | pounds skinless boneless cod, cut into 4 pieces |
| 1 | pint cherry tomatoes, each cut into 4 pieces |
| Few sprigs fresh thyme, leaves chopped | |
| Few sprigs fresh rosemary, leaves chopped | |
| 1/2 | cup white wine |
| 1/2 | cup fish stock or 1/4 cup bottled clam juice mixed with 1/4 cup water |
| 2 | tablespoons chopped fresh parsley |
1. Set the oven at 400 degrees.
2. In a large skillet with a heatproof handle, heat the oil. Add the garlic and cook, stirring constantly, for 1 minute.
3. Add the cod to the pan with the tomatoes, thyme, rosemary, wine, and fish stock or clam juice. Bring to a low simmer.
4. Transfer the skillet to the oven. Cook the fish for 5 minutes. Transfer the fish to warm plates. Cover and keep warm.
5. Set the skillet over medium-high heat and let the mixture bubble steadily for 7 minutes or until it is slightly reduced.
6. Pour sauce over fish and sprinkle with parsley.
Adapted from Joey's
© Copyright 2010 Globe Newspaper Company.
