Black Cod with Pine Nuts, Tomatoes, and Olives

Toasted pine nuts provide a nice textural contrast to the firm, flaky fish in this easy dinner recipe.

• 1 Tbs. extra-virgin olive oil
• 3 medium cloves garlic, chopped
• 1/2 cup dry white wine
• 3 cups grape tomatoes, halved (quartered if large)
• 1-1/2 cups lower-salt chicken broth
• 1/2 cup pitted, halved Niçoise olives
• 4 skinless black cod (sablefish) or Pacific cod fillets (about 4 oz. each)
• Kosher salt and freshly ground black pepper
• 1 Tbs. chopped fresh thyme
• 2/3 cup pine nuts, toasted

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and let simmer until reduced by half, about 2 minutes. Add the tomatoes, broth, and olives. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.


Season the fish with salt and pepper. Stir the thyme into the sauce. Nestle the fish into the sauce, return to a simmer, cover, and reduce the heat to low. Cook until the fish is just cooked through, about 4 minutes. Transfer the fish to 4 shallow bowls. Add the pine nuts to the sauce and season to taste with salt and pepper. Spoon the sauce over the fish and serve.