Fish Primavera
Mama called me this morning with excitement in her voice, the kind of excitement only food can bring. “Reno,” she said, “I found the most beautiful pieces of cod at the market. Thick, fresh, not a single bone in sight. You have to come over. I’m making Fish Primavera tonight.” 🏃🏻‍♂️💨

When I walked through the door, she was already waiting, apron on, ingredients lined up neatly on the counter like a still life painting 👵🏻 The cherry tomatoes were glistening, the parsley fresh from the garden, and the wine uncorked. She could hardly contain herself, eager to show me the cod, eager to get the garlic and onions into the pan, eager to cook something simple and perfect, just for me 🥰 Moments like these remind me that Mama’s kitchen isn’t just where meals happen—it’s where she shows her love 😩🥰

Ingredients:
• 2 lbs cod fillets
• 1/2 red onion, finely chopped
• 2 garlic cloves, minced
• 5 sprigs fresh parsley
• 1 pint cherry tomatoes, halved
• 3 tablespoons extra virgin olive oil
• 4 oz dry white wine
• Salt and freshly ground black pepper, to taste

Instructions:
1. Gently rinse the cod fillets under cold water and pat dry with paper towels. Season both sides with salt and pepper.
2. In a large skillet, heat the olive oil over medium-low heat. Add the chopped onion and minced garlic, sautéing for about 1 minute until fragrant and slightly softened.
3. Add the halved cherry tomatoes to the pan. Stir and let cook for 2–3 minutes until the tomatoes begin to soften.
4. Carefully place the seasoned cod fillets into the pan. Add the parsley sprigs and pour in the white wine.
5. Cover and let the fish simmer gently for about 3–4 minutes, or until the cod is opaque and flakes easily with a fork.
6. Remove from heat and serve immediately, spooning the pan sauce over the fish.

Serving suggestion: Pair with a light salad, steamed vegetables, or herbed rice for a complete meal.

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