Cod with Tomato Fennel Sauce
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
- 1 onion, sliced
- 1 fennel bulb, trimmed, cored and thinly sliced, plus chopped fronds for topping
- Kosher salt and freshly ground pepper
- 3 cloves garlic (2 minced, 1 smashed)
- 1 tablespoon chopped fresh oregano
- 1/3 cup pitted kalamata olives, halved
- 1/2 teaspoon red pepper flakes
- 1/3 cup dry vermouth or dry white wine
- 1 28-ounce can whole peeled tomatoes, crushed by hand
- 4 skinless center-cut cod fillets (6 to 7 ounces each)
- 4 slices ciabatta bread, halved
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