Tomato-Poached CodTomato-Poached Codwithwith Roasted Brussels Sprouts Roasted Brussels Sprouts andand

ManchegoManchego

We’re reinterpreting a classic Spanish tapa, pan con tomate, by spooningthe tomato-garlic sauce over cod instead of the traditional toasted bread.The sauce also doubles as a poaching liquid, gently cooking the fish untiltender. Keeping with the Spanish theme, we toss roasted Brussels sproutswith sherry vinegar and Manchego, a sheep’s milk cheese from the LaMancha region of the country.

30–40 minutes 610 calories per serving

1. Prepare ingredientsPreheat oven to 450ºF. Rinse allproduce. Halve potatoes. Halve Brusselssprouts lengthwise through roots. Halvetomatoes. Roughly chop almonds.Finely chop parsley leaves, discardingstems. Mince garlic.

2. Roast potatoes and BrusselssproutsOn a baking sheet, toss potatoes with 1tablespoon olive oil, ¼ teaspoon salt,and pepper as desired, then arrange cut-side down on 1 half of baking sheet. Onother half of baking sheet, toss Brusselssprouts with 1 tablespoon olive oil, ¼teaspoon salt, and black pepper asdesired, then arrange cut-side down (seerecipe tip). Roast until browned andtender, 15–18 minutes.

3. Poach codWhile vegetables roast, pat cod dry withpaper towel and season all over with ¼teaspoon salt and black pepper asdesired. Heat 1 tablespoon olive oil in amedium high-sided pan over medium-high heat. When oil is shimmering, addwine, tomatoes, and garlic, and stir tocombine. Nestle cod into tomatomixture, then cover and simmer until fishis opaque and cooked through, 8–10minutes (see recipe tip). Remove panfrom heat.

4. Finish Brussels sprouts andpotatoesWhile fish cooks, in a medium bowl,whisk together sherry vinegar, ½packet honey, and crushed red pepper(skip or use half for less heat) to fullycombine, saving remaining honey tosweeten a cup of tea. Add Manchego,almonds, and roasted Brussels sproutsto bowl, and toss to coat. Sprinkle half ofparsley over roasted potatoes on bakingsheet and toss to coat.

5. Finish tomato sauceDivide poached cod between servingplates. Then, return pan with tomatosauce to medium high heat and cook,mashing tomatoes with the back of afork, until reduced by half, 3–4 minutes(see recipe tip). Season with salt andblack pepper as desired.

6. Plate cod, Brussels sprouts, andpotatoesSpoon tomato sauce over poached cod.Serve with roasted Brussels sprouts andpotatoes. Garnish with remainingparsley and dig in!

Be sure to read through the entirerecipe before you begin cooking.

Arrange your potatoes and Brusselssprouts cut-side down beforeroasting so they can caramelize andbrown evenly without burning.

A steady simmer will gently cookthe cod and infuse it with flavorfrom the sauce. Be sure the saucedoesn't boil or bubble toovigorously.

Mashing the softened tomatoeswith a fork will help to thicken thesauce as it reduces in the pan.

USDA recommends cooking fish to145°F.

IngredientsIngredientsounces peanut potatoes12ounces Brussels sprouts12pint grape tomatoes½tablespoons roasted salted almonds2ounce parsley, divided⅛cloves garlic2ounces cod10tablespoons white wine2tablespoon sherry vinegar1packet honey1teaspoon crushed red pepper¼ounces shredded Manchego cheese2

You’ll needYou’ll needolive oilkosher saltblack pepperbaking sheet10" medium high-sided pan with lid

Recipe tipsRecipe tips

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