Arugula Cod with Cherry Tomato

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

  1. 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.
  2. 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.
  3. 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.
  4. Serve the fish with the vegetables and sauce, all in one pot.