Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons unsalted butter
  • 1 medium shallot, finely chopped
  • 1/4 cup dry white wine
  • 1 cup gluten-free fish stock or chicken broth
  • 1 (28.0-ounce) can no-salt-added diced tomatoes, drained
  • 2 teaspoons chopped fresh tarragon, plus more for garnish
  • 1 1/2 pound cod fillets, cut into 4 or 6 pieces
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons orange juice

Instruction

  • Heat butter in a large, deep skillet over medium-low heat.
  • Add shallot and cook until softened, 3 to 4 minutes.
  • Add white wine, increase heat to medium and cook until liquid is reduced by half, about 4 minutes.
  • Add fish stock, tomatoes and tarragon.
  • Bring sauce to a boil, reduce heat to a simmer and cook 10 minutes.
  • Season fish with salt and pepper. Add fish to skillet, spooning tomatoes on top.
  • Cover and simmer until fish can be flaked and is fully opaque, about 10 minutes. With a slotted spatula, transfer fish pieces to a platter.
  • Add orange juice to skillet. Simmer sauce, uncovered, over medium heat for 10 minutes to reduce slightly.
  • Taste sauce and adjust seasoning. Spoon over fish and garnish with fresh tarragon or parsley.