Black Cod with Pine Nuts, Tomatoes, and Olives

Black Cod with Pine Nuts, Tomatoes, and Olives
Photo by Scott Phillips


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

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


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