Perfect for a kitchen supper for two, this lovely and light dish is ready in no time.
3 tbs. olive oil
4 anchovy fillets
1 garlic clove, grated
1/4 tsp. red pepper flakes
8 oz. broccolini, trimmed
1/4 cup dry white wine or vermouth
2 cod fillets (approx. 6 oz. each and no more than 1″ thick)
1 fresh red chili, seeded and chopped
Heat the olive oil over a low heat in a large skillet with a lid and add the anchovy fillets. Stir to melt the anchovies into the oil. Add the garlic and red pepper flakes and stir for about 30 seconds before adding the broccolini. Tip in the wine or vermouth and let it bubble, then cover and let the broccolini steam for 7 minutes, until tender-crisp.
Season the cod, then add to the skillet and let it bubble for 3-4 minutes per side, or until just cooked through.
Serve in warmed bowls with the pan juices and topped with red chili.
Serves 2
Cooking with Nigella 