ONE-PAN COD WITH ASPARAGUS, ARTICHOKE HEARTS AND OLIVES

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One-Pan Cod with Asparagus, Artichoke Hearts and Olives image

The cod is cooked atop a broth of white wine with asparagus, artichokes and olives. This easy weeknight meal will bring you right back to the shores of the Mediterranean with its bright, tangy flavors. The best part... the fish cooks in the oven so it turns out perfect every time!

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Four 5-ounce pieces cod
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 pound asparagus, trimmed and cut into 2-inch pieces
1 shallot, sliced into rings
2 cloves garlic, peeled and sliced
One 13.75-can artichoke hearts, quartered
1/3 cup kalamata olives, halved
1 tablespoon capers
1/4 cup dry white wine
3 tablespoons lemon juice
Lemon wedges, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Season the cod on all sides with salt and pepper and set aside. Heat a 10-inch cast-iron pan over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Add the shallot and garlic and cook, stirring, until softened and lightly browned. Add in the asparagus, artichoke hearts, olives and capers. Cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add in the wine and let it reduce slightly, about 1 minute. Add in the lemon juice.
  • Gently nestle the cod into the vegetables. Transfer the skillet to the oven and cook until the cod easily flakes apart, 15 to 20 minutes.
  • Plate the cod and vegetables and spoon any juices from the bottom of the pan over the fish. Garnish with lemon wedges and serve.

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