COD WITH ROASTED TOMATOES AND SUMMER SQUASH

Cod with Roasted Tomatoes and Summer Squash image

Yield Serves 4

Number Of Ingredients 12

3 large ripe beefsteak tomatoes, cored and cut in half through their equators
Kosher salt and freshly ground black pepper
1/3 cup plus 5 tablespoons extra-virgin olive oil, plus more for cooking as needed
2 medium yellow squash, sliced 1 inch thick at an angle
1/4 teaspoon crushed red chile flakes
1/4 cup minced red onion
1 large garlic clove, minced
1/4 fresh long red (finger) chile, minced, or more to taste
1 teaspoon minced fresh rosemary leaves
4 (6-ounce) skinless, boneless cod fillets
Wondra flour, for dusting
1/2 cup finely chopped fresh herb leaves, preferably a mix of basil, chives, and flat-leaf parsley

Steps:

Preheat the oven to 250°F. Set a wire rack on a rimmed baking sheet.
Season the tomatoes with salt and pepper and drizzle with oil. Arrange on the rack, cut sides up. Bake until shriveled around the edges (but not dry), about 35 minutes. Cool, then peel and chop, reserving all of the flesh and juices.
Raise the oven temperature to 400°F.
Toss the squash with the chile flakes, 2 tablespoons of the oil, and a pinch of salt. Spread on a rimmed baking sheet. Roast until golden brown, about 17 minutes.
Meanwhile, heat 1/3 cup of the oil in a medium saucepan over medium-high heat. Add the onion and garlic and season with salt. Cook until golden, about 5 minutes. Add the chile, rosemary, and tomatoes and their juices and simmer for 6 minutes. Fold in the roasted squash and simmer for 2 minutes longer. Keep warm.
Heat a large ovenproof skillet over high heat until hot. Season the cod with salt and pepper and dust with Wondra. Coat the skillet with oil. When it's almost smoking, add the cod. Cook for 1 minute, then transfer to the oven. Cook until a knife pierces easily through the flesh, about 5 minutes.
Stir together the herbs and 3 tablespoons of the oil. Season with salt. Divide the tomato-squash stew among 4 shallow bowls. Place a fillet on top and spoon the herb oil over the fish. Serve immediately.
c'est bon
Wondra is a superfine flour most commonly used to thicken gravy. I find that it does wonders for getting a thin, crisp golden brown crust on fish.