Braised Cod with Tomatoes, Cauliflower, & Arugula
Active Time: 40 minutes / Cook Time: 30-35 minutes / Total Time: 45 minutes
Makes 4 servings
- 1 medium head cauliflower, about 1 lb., stem trimmed, cut down the center into 1 ½” thick wedges
- 1 tablespoon coconut oil, melted
- ¾ teaspoon fine sea salt, divided
- ½ teaspoon freshly ground black pepper, divided, plus more to taste
- 2 oz. diced pancetta* OR 2 oz. bacon, chopped
- 1 cup diced onion
- ¼ teaspoon crushed red pepper flakes, or to taste
- 1 teaspoon dried thyme
- ¼ cup dry vermouth OR dry white wine OR vegetable broth
- 1 15-oz. can diced OR crushed tomatoes
- ½ tablespoon capers, drained and rinsed
- 4 cod filets, 4 oz. each
- 8 Castelvetrano olives, pitted if desired (or other firm, large green olives)**
- 4 cups baby arugula Lemon wedges, for serving (optional)
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and place the cauliflower on the baking sheet. Drizzle evenly with the coconut oil, and sprinkle evenly with ½ teaspoon salt and ¼ teaspoon black pepper. Roast 20-25 minutes, flipping once, until the cauliflower is very tender and deeply browned in spots. Keep warm when done.
- While the cauliflower roasts, place the pancetta in a large skillet over medium heat. Cook until the fat is rendered, and then add the onions. Cook, stirring occasionally, until the onions begin to soften, 5-6 minutes.
- Add the crushed red pepper and thyme and cook, stirring for 1 minute.
- Add the vermouth and cook until mostly evaporated, about 2 minutes.
- Add the tomatoes and bring to a low boil. Nestle the cod filets in the tomatoes, sprinkle the cod evenly with a pinch of salt and black pepper, and cook 3-4 minutes, or until the bottom and part of the sides are opaque. If the pan is looking dry, add ¼ cup water.
- Flip the cod and add the olives. Sprinkle the cod with another pinch each of salt and pepper and cook until the cod flakes easily with a fork, about another 3-4 minutes. If the pan is looking dry, add ¼ cup water.
- Place 1 cod filet and ¼ of the sauce on each of 2 plates. Add more freshly ground black pepper to taste, if desired. Add ¼ of the cauliflower to each plate, and sprinkle 1 cup of arugula over each filet and its sauce. Serve with lemon wedges, if desired.
- Package remaining portions in airtight containers for lunches. Refrigerate until needed.
*Many co-ops and larger grocery stores have high quality pancetta, already diced, in their deli cases. If you can’t find it, use the bacon; it will change the taste slightly, but still be delicious.
**Don’t like olives? You can substitute quartered artichoke hearts. Just rinse and drain, and add at the same time you’d add the olives.