Roasted Cod with Tomatoes & Clams
1 pint of cherry tomatoes, halved
1 shallot, peeled and thinly sliced
2 garlic cloves, minced
a squeeze of anchovy paste
a spoonful of capers
1/2 cup of white wine
1/2 pound cod
salt and pepper
any tender green herbs , chopped, to garnish (parsley, basil or dill)
Lovely add ins or flavor options:
onion instead of shallot
thinly sliced fennel added with the shallot
some fresh thyme leaves in with the tomatoes
a can of wild caught tuna to replace the fish & clams
a knob of butter stirred in at the end
a scoop of cooked pasta stirred in at the end
a scoop of cooked couscous stirred in at the end
hunks of grilled bread to sop up the juices
Pat the fish really dry with paper towels and season it with salt and pepper.
Drizzle the bottom of a large skillet with enough olive oil to coat the bottom in a thin layer. Heat the skillet over medium high heat. Gently lay the fish down in the hot pan and let it sear until the bottom has a golden crust. Carefully, using a spatula, remove the fish from the pan and transfer to a plate, golden side up.
In the same pan, sauté the garlic, shallot and anchovy paste for about a minute. If the pan seems really dry, add some more oil. Add in the tomatoes and capers. Cook for 5-6 minutes, tossing frequently, until the tomatoes are getting soft and everything is smelling amazing. Season with a big pinch of salt and pour in the wine.
Make a little space in the middle of the pan by moving the tomatoes over and put the fish there, golden side up. Nestle the clams around the outside of the fish and put a lid on the pan.
It is finished cooking when all the clams have opened. If any of them don't open after a while, discard those, they are not good. At this point you could stir in a little knob of butter or squeeze some lemon on top. Garnish with chopped herbs before serving.