Black Cod with Pine Nuts, Tomatoes, and Olives

Ingredients

• Kosher salt and freshly ground black pepper
• 4 skinless black cod (sablefish) or Pacific cod fillets (about 4 oz. each)
• 3 cups grape tomatoes, halved (quartered if large)
• ½ cup pitted, halved Niçoise olives
• 1-½ cups lower-salt chicken broth
• 3 medium cloves garlic, chopped
• 1 Tbs. extra-virgin olive oil
• + 3 more ingredients
• • ²/₃ cup pine nuts, toasted
  • ½ cup dry white wine
  • 1 Tbs. chopped fresh thyme

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 th...

View full recipe at Fine Cooking