Braised cod with summer vegetables is an easy, flavorful and highly adaptable dish that the whole family will love! Better yet, pair it with a glass of Pinot Grigio for a no-fuss date night.
Preheat the olive oil in an heavy-bottomed pan with a lid - ideally a dutch oven.
Add the sliced onions and cook slowly (sweat), over medium heat, until translucent and softened.
Add the cod and cook until it begins to brown slightly. You won't get a crust like you would with fattier fish, so just look for a bit of golden, particularly at the edges. This should only take a minute or so if you've cut up your fish. If you've kept the fillets intact, it will take slightly longer.
Add the tomato puree and stir. Then add the vegetables, lemon juice, tarragon, salt and pepper and stir again.
Cover and cook until the vegetables are tender (but not soft; don't risk overcooking them or the fish).
Adjust seasonings to taste, and serve immediately.