Black Cod with Tomatoes and Castelvetrano Olives

Black Cod with Tomatoes and Castelvetrano Olives

2 tbsp avocado oil

1/2 onion, diced

1 14.5 oz can diced tomatoes 

1 cup pitted castelvetrano olives

1 tbsp olive brine

1 1/2 lbs black cod, cut into four filets

Kosher salt

Heat a large pan over medium heat. Add the avocado oil and onion, season with salt and sauté until turning translucent, five to 10 minutes. Add the diced tomatoes, olives and olive brine to the pan and stir to combine. Nestle the fish in the sauce and cook for 10 minutes until fully cooked. If your filets are really thick, you may want to cover the pan to reduce cooking time.