Prep time: 5 minutes | Cook time: 15 minutes | Serves 4
4 (6-ounce / 170-g) cod fillets
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 cups grape or cherry tomatoes
2 garlic cloves, chopped
¹⁄₃ cup Italian salad dressing
6 cups baby arugula
- Pat the fish dry with paper towels, and season with salt and pepper. In a
Dutch oven over medium-high heat, heat the olive oil. Sear the fish for 2 to
3 minutes on each side, until browned. Transfer the fish to a plate to rest.
- Add the tomatoes and garlic to the pot. Cook for 3 minutes or until the
tomatoes start to soften. Stir in the salad dressing. Add the arugula and toss
well. Cook for 2 more minutes or until the arugula is wilted.
- Place the cod fillets on top of the greens and tomatoes. Spoon some of the
sauce over the fish. Cover and cook for 2 to 3 more minutes, until the cod
easily flakes with a fork.
- Serve the fish with the vegetables and sauce, all in one pot.