3 tablespoons sherry vinegar
3 tablespoons granulated sugar
2 tablespoons extra-virgin olive oil
6 cups cherry tomatoes (1½ quarts)
1 medium fennel bulb--halved, cored and finely chopped
4 garlic cloves, very finely chopped
1 cup cipollini onions (¼ pound), peeled
2 teaspoons kosher salt, divided, plus more to taste
1 cup vegetable broth
2 tablespoons roughly chopped fresh mint leaves
2 tablespoons roughly chopped fresh flat-leaf parsley
Four 8-ounce skinless cobia fillets (sablefish and sea bass work too)
½ teaspoon freshly ground black pepper
1. Preheat the oven to 350°. In a small saucepan set over medium heat, add the vinegar and sugar and cook, stirring occasionally, until the sugar is dissolved. Continue to simmer until the liquid is syrupy, 5 to 6 minutes. Set aside.
2. To a large skillet set over medium-high heat, add the olive oil and heat it until it shimmers, about 2 minutes. Add the tomatoes and cook without stirring until the tomatoes begin to blister, about 2 minutes. Stir in the fennel, garlic, cipollini onions and 1 teaspoon of the salt. Pour in the vegetable broth, bring to a boil, then reduce the heat to medium-low and simmer until the fennel and onions are tender, about 10 minutes. Stir in the sherry-vinegar syrup, the mint and parsley and turn off the heat.
3. Set the cobia fillets in a large baking dish. Season both sides of the fillets with the remaining 1 teaspoon of salt and the pepper and pour the tomato mixture over the fish. Tightly cover the baking dish with aluminum foil and bake until the fish resists light pressure and flakes easily, 20 to 25 minutes. Remove from the oven and serve with the tomato mixture. Calories per Serving: 200; Sodium: 710mg; Total Carbohydrate: 15g; Fiber: 3g; Protein: 23g; Fat: 6g
Please check your inbox to verify your email address.