Asparagus Tarragon Fish
5 tbsp garlic olive oil
1/2 cup italian bread crumbs
4 cod fillets, about 8 ounces each
1 small onion
1 15-ounce can diced tomatoes, drained
1/2 cup cooking white wine
1/2 cup bottled clam juice
1 pound asparagus
12 ounces snow peas
2 Tbsp fresh chopped tarragon
Salt and pepper to taste
Turn the oven on to 500 degrees. Put 4 tbsp of the olive oil in a large ovenproof skillet over medium-high heat. Put the bread crumbs in a bowl. Press the fillets into the bread crumbs. Add fillets to the skillet. Cook for 3 minutes.
Meanwhile, put the remaining tablespoon of oil into a dutch oven over medium heat. Cut off a thin slice from the top and bottom of the onion, halve lengthwise, peel each half, and cut them crosswise into thin half moon slices. Add the onion to the pan, stir, and increase the heat to high. Add tomatoes, wine and clam juice to skillet. Cover and bring to a boil. Turn the cod over and put the skillet into the oven until the vegetables are done.
Meanwhile, cut off and discard the bottom inch from the asparagus spears. Cut the remainder into 1 inch pieces. Break the stem end off the snow peas and peel off the strings. Add the asparagus and peas to the onion-tomato mixture, stir, and cover.
Add all but 2 teaspoons of the tarragon to the vegetable mixture along with salt and pepper to taste. Stir well and cook, covered, until the vegetables are just tender but still firm, 3 to 5 minutes.
Divide the vegetables and broth among 4 soup bowls and top with fillet