Cod with Tomatoes, Shallot & Olives

This is my favorite way to make cod. The sweetness of the tomatoes and the salty depth of the olives makes this fish dish extra special and it's on the table in no time. This dish is really simple, so fresh ingredients make a difference in flavor. If you have an olive bar in your supermarket, grab a handful for this dish, it just makes this so much better and grab a few extra so you have something to munch on while you cook. ;) Combine this with a quick brown rice and quinoa pilaf or orzo to complete the meal. You want a side dish that will help you along with enjoying all of the tasty pan juices. Worst case scenario: just get a hunk of bread and really enjoy! Serve with lemon wedges on the side, if you like. Enjoy!

• 1 pound cod, cut into chunks
• 2 tablespoons olive oil
• 1/3 cup sliced thinly shallot
• 4 Campari tomatoes, halved and sliced
• about 10 oil cured olives, pitted and roughly chopped
• handful of pale celery leaves, chopped
• sea salt (obsessed with pink Himalayan salt right now.)

In a large heavy bottomed pan, combine the olive oil and the shallots and a light sprinkling of salt. Saute on low heat until the shallots are transparent, about 10 minutes, stirring occasionally. Add in the tomatoes and saute for another 5 minutes until the tomatoes soften and release some of their juices, stirring occasionally. Toss in the olives midway and give it a good stir. Next, nestle in the cod pieces into the shallot, tomato and olive mixture, placing the thicker pieces in the hottest part of the pan. Cover and saute for about 3 minutes then turn over and saute another 3 minutes, until the fish pieces flake. Top with the celery leaves and cover, let sit for a minute or so and serve. Serves 4.