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Ingredients
- 1/4 c. plus 1 Tbsp. extra-virgin extra virgin olive oil, divided use
- 1/2 c. store-bought flavored bread crumbs
- 4 x cod fillets or possibly steaks (or possibly halibut or possibly other hard-fleshed white fish), about
- 8 ounce each
- 1 sm onion, about 4 ounces
- 24 x cherry tomatoes or possibly one (15-oz) can diced tomatoes
- 1/2 c. dry white wine
- 1/2 c. bottled clam juice
- 1 lb asparagus
- 12 ounce sugar snap peas or possibly snow peas
- 2 Tbsp. minced leaves tarragon, or possibly 3 Tablespoons flat leaf parsley
- Â Â Salt and freshly grnd black pepper
Directions
- Preheat oven to 500 degrees. Put 1/4 c. extra virgin olive oil in large oven-proof skillet over medium-high heat. Put bread crumbs on pie plate or possibly sheet of waxed paper. Press fish fillets into bread crumbs. Add in fish to skillet. Cook for 3 min. Put remaining Tbsp. oil into saute/fry pan or possibly Dutch oven over medium heat. Cut off a thin slice from top and bottom of onion. Halve lengthwise, peel, and cut halves crosswise into thin, half-moon slices. Add in onion to pan, stir and increase heat to high. Halve cherry tomatoes (or possibly drain canned tomatoes) and add in to onion along with wine and clam juice. Cover and bring to boil. Turn fish over and put skillet into oven till fish is cooked. (Fish should be springy to the touch when fully cooked.) Meanwhile, trim asparagus and cut into 1 inch long pcs. Break stem ends off pea pods and peel off strings, if you like. Add in asparagus and peas to the onion-tomato mix, stir and cover. Chop the tarragon or possibly parsley. Add in all but 2 tsp. of the tarragon (or possibly all but 1 Tbsp. parsley) to vegetable mix along with salt and pepper to taste.
- Stir well and cook, covered, till vegetables are just tender, 3 to 5 min.
- Divide vegetables and broth among 4 soup plates. Top with fish.
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