Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 shallot, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 20 ounces grape tomatoes (570 g)
  • 3/4 cup dry white wine (180 ml)
  • 1.5 pounds cod fillets (680 g), skinless
  • Salt and pepper, to taste
  • 3 tablespoons fresh basil, thinly sliced
  • Lemon wedges, for serving

Instructions:

  1. Heat a large skillet over medium-high heat and add olive oil. When the oil is hot, add the sliced shallots and minced garlic along with crushed red pepper flakes (if using). Sauté until fragrant, about 1 minute.
  2. Add grape tomatoes to the pan, season with coarse salt, and cook until softened. Pour in white wine and bring the mixture to a simmer.
  3. Season the cod fillets with salt and pepper. Arrange the cod pieces in the pan, nestling them between the tomatoes. Reduce the heat to medium-low and poach the fish for about 6–8 minutes, or until cooked through and opaque.
  4. Sprinkle fresh basil over the fish just before serving. Serve the poached cod with broth and tomatoes, alongside lemon wedges for squeezing over the top.