Fast & Easy Dinner: Cod With Cockles and White Wine

Ingredients

Four 6-ounce skinless cod or hake fillets (1 1/4 inch thick)
Salt and freshly ground pepper
2 tablespoons all-purpose flour
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 pound cockles, scrubbed
1/2 cup dry white wine
1/2 cup bottled clam broth
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley
Pinch of smoked sweet paprika (optional)

Directions

1. Preheat the oven to 375°. Season the fish with salt and pepper and dust lightly with the flour.
2. In a medium ovenproof skillet, heat 1 tablespoon of the olive oil until shimmering. Add the fish and cook over high heat until golden on the bottom, about 4 minutes. Flip the fish.
3. Transfer the skillet to the oven and roast the fish for about 10 minutes, until the flesh flakes with a fork. Transfer the fish to bowls.
4. Meanwhile, in another large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the garlic and cockles and cook over high heat for 1 minute. Add the wine and cook, stirring, for 1 minute. Add the clam broth and cook, stirring, until the cockles open and the liquid is reduced to about 1/4 cup, about 7 minutes.
5. Tilt the skillet so the liquid pools to one side. Add the butter to the skillet and swirl until melted. Toss the cockles in the sauce and add the parsley; spoon them over the fish, sprinkle with smoked paprika and serve.

Serves 4.

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