Cod with braised Tomatoes and Scallion-Samuc Gremolata

For the Cod:

• 30 ml olive oil
• 6 cod fillets (approximately 680 to 900 g total), skin removed
• Salt and black pepper, to taste
• 2 shallots, thinly sliced lengthwise
• 2 garlic cloves, smashed
• 450 g cherry tomatoes
• 225 g pitted Castelvetrano olives, drained
• 180 ml low-sodium seafood broth or low-sodium vegetable broth
• 15 ml lemon juice

Gremolata:

• 80 ml olive oil
• 80 ml fresh scallions, finely chopped
• 80 ml Italian parsley, finely chopped
• 15 ml lemon juice
• Zest of 1 lemon
• 1 garlic clove, finely minced
• 4 ml sumac
• Salt and black pepper, to taste

Heat the olive oil in a 32cm Cast Iron Shallow Casserole over medium-high heat.

Pat the cod fillets dry with paper towel and season generously with salt and black pepper.

Sear the fillets presentation side down until golden brown, about 1 to 2 minutes. Transfer to a plate and set aside.

Add the shallots and garlic to the Shallow Casserole and cook, stirring occasionally, until the shallots become soft and translucent, about 3 minutes. Add the cherry tomatoes, olives and broth, then bring the mixture to a gentle simmer.

Cover and cook until the tomatoes begin to soften and burst, approximately 5 to 8 minutes. Season to taste with salt and black pepper.

Return the cod fillets to the Shallow Casserole with the browned side facing upwards and drizzle with the lemon juice. Bring back to a gentle simmer, cover and reduce the heat to low.

Cook for a further 5 to 8 minutes, or until the fish is opaque and cooked through.

While the cod is cooking, prepare the gremolata by combining the olive oil, scallions, parsley, lemon juice, lemon zest, garlic and sumac in a small bowl.

Stir well to combine and season to taste with salt and black pepper.

To serve, spoon the braised tomato and olive mixture onto dinner plates and top with the cod fillets.

Finish with a generous drizzle of the gremolata and serve immediately.