Cod Poached in Fresh Tomato Sauce with Roasted Asparagus

[Sincerely-Food-Chef]

Ingredients

• 2 small bunches asparagus
• 2 tbsp capers
• 1 ½ lb cod fillet
• 2 cloves garlic
• 1 small bunch Italian (flat-leaf) parsley
• ½ cup Kalamata olives, pitted
• 6 tomatoes
• 1 medium yellow onion
• black pepper
• extra virgin olive oil
• salt

Instructions

1. Heat the oven to 425°F and position rack in the center.
2. Wash and dry the fresh produce.
   • 2 small bunches asparagus
   • 6 tomatoes
   • 1 small bunch Italian (flat-leaf) parsley
3. Snap or cut off and discard the woody ends of the asparagus; transfer the spears to a baking sheet.
4. Drizzle the asparagus with olive oil and season with salt and pepper; toss to coat, then spread out in a single layer. Set aside.
   • 2 tbsp extra virgin olive oil
   • ½ tsp salt
   • ¼ tsp black pepper
5. Peel and mince the garlic; transfer to a medium bowl.
   • 2 cloves garlic
6. Medium dice the tomatoes; add to the garlic.
7. Place the asparagus in the oven and roast until tender-crisp, 10 to 12 minutes.
8. Preheat a skillet over medium heat.
9. Peel and small dice the onion; transfer to a small bowl.
   • 1 medium yellow onion
10. Add olive oil to the skillet and swirl to coat the bottom.
    • 2 tbsp extra virgin olive oil
11. Add the onion and cook, stirring occasionally, until it softens and browns, 2 to 3 minutes.
12. While the onion cooks, measure out the olives and capers and add to the bowl with the tomatoes and garlic.
    • ½ cup Kalamata olives, pitted
    • 2 tbsp capers
13. Add more olive oil to the skillet, followed by the tomatoes, garlic, olives, and capers. Season with salt and pepper.
    • 4 tbsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
14. Place the fish in the skillet and sink into the sauce; cook until it is opaque and flakes easily, 4 to 5 minutes per side.
    • 1 ½ lb cod fillet
15. Shave the parsley leaves off the stems; discard the stems and mince the leaves.
16. Add most of the parsley to the skillet (save a little for garnishing) and stir into the sauce.
17. To serve, divide the asparagus between plates and place the fish fillets on top. Spoon the tomato sauce over top and garnish with the remaining parsley. Enjoy!