Extra-Virgin Olive Oil (3 Tbsp)
in a deep, 12-inch skillet or sauté pan with a tight-fighting lid. Add the
Yellow Onion (1)
and sauté over medium heat until softened, about 5 minutes.
Cherry Tomatoes (2 cups)
Crushed Red Pepper Flakes (1/8 tsp)
and sauté until the tomatoes begin to break down; about 3 minutes.
Garlic (3 cloves)
Black Olives (1/2 cup)
Capers (1 Tbsp)
White Wine (1 cup)
and raise the heat to high. Bring the mixture to a boil.
Meanwhile, season the
Cod Fillets (2 lb)
Kosher Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
Place the filets on top of the vegetables and cover the pan. Turn down the heat and simmer until the fish is cooked through; about 10 minutes.
Garnish the fish with
Fresh Basil (2 Tbsp)
or parsley and serve immediately.