dinner · italian
Tuscan Garlic Cod with Tomato Broth & Toasted Sourdough
Ingredients Tap to check off
Instructions
1
Adjust the oven rack to top position and preheat broiler on high to toast the crusty sourdough bread slices.
2
Set a 10-inch deep skillet over medium heat on the front burner for 2 minutes to warm up evenly.
3
While pan warms, pat cod fillets dry and season both sides evenly with Italian herbs, salt, and black pepper.
4
Add one tablespoon olive oil and sliced garlic to skillet, cooking 1 minute until fragrant and lightly golden.
5
Add halved cherry tomatoes, white wine, broth, and salt, simmering for 4 minutes until tomato skins soften and burst.
6
Stir chopped Tuscan kale into the bubbling broth and simmer for 2 minutes until tender leaves soften and wilt.
7
Nestle seasoned cod fillets into the simmering broth, cover pan with lid, and cook for 5 minutes until opaque.
8
Brush sourdough bread slices with remaining olive oil and broil on baking sheet for 2 minutes until deeply toasted.
9
Remove skillet lid and test cod with a fork until delicate white flakes separate easily under gentle pressure.
10
Squeeze fresh lemon juice over broth, scatter torn fresh basil on top, and divide stew between two shallow bowls.
11
Rest a slice of warm toasted sourdough alongside each bowl to dip into the rich garlic tomato broth.
📱 Cook Hands-Free on iOS & Android
Never touch your screen with messy hands
Open this recipe in WeeknightBite for TrueDepth facial gesture timers, smart grocery list sync, and automated weeknight meal planning.