Cod with Braised Tomatoes and Scallion-Sumac Gremolata

Cod is particularly well-suited to gentle braising, where it absorbs flavor while maintaining a delicate, flaky texture. The filets are gently crisped in the pan before being set to simmer in a broth enhanced with tomatoes and buttery Castelvetrano olives. A scallion and sumac gremolata provides a bright, aromatic contrast at the finish.

Cod:

2 tablespoons olive oil

6 cod fillets, between 1 1/2 and 2 pounds, skin removed

Kosher salt and black pepper, to taste

2 shallots, thinly sliced lengthwise

2 cloves garlic, smashed

1 pound cherry tomatoes

1 1/2 cups pitted Castelvetrano olives, drained

3/4 cup low-sodium seafood broth or low-sodium vegetable broth

1 tablespoon lemon juice

Gremolata:

1/3 cup olive oil

1/3 cup fresh scallions, finely chopped

1/3 cup Italian parsley, finely chopped

1 tablespoon lemon juice

Zest of 1 lemon

1 garlic clove, finely minced

3/4 teaspoon sumac

Kosher salt and black pepper, to taste

In a 5 qt. Braiser, heat olive oil over medium-high heat. Pat the cod fillets dry with paper towels and season with salt and pepper. Sear on the top side until golden-brown, about 1 to 2 minutes. Transfer to a plate and set aside.

Add shallots and garlic to the braiser and cook, stirring occasionally, until shallots are translucent, about 3 minutes. Add tomatoes, olives, and broth and bring to a simmer. Cover and braise until tomatoes begin to burst, about 5 to 8 minutes. Season to taste with salt and pepper.

Return the cod fillets to the pan, browned side up, and drizzle with lemon juice. Bring to a simmer, cover, and reduce heat to low. Cook for 5 to 8 minutes or until fish is cooked through.

While the cod is cooking, place the olive oil, scallions, parsley, lemon juice, lemon zest, garlic, and sumac in a small bowl and stir to combine. Season to taste with salt and pepper.

Serve atop the braised tomato mixture and drizzle with the gremolata.