3 TB. olive oil
4 cloves garlic, sliced thinly
1 shallot, sliced thinly
Pinch red pepper flakes
2 pints cherry tomatoes
3 shakes fish sauce
1 ¼ lbs. cod or firm white fish, cut into 4 portions
1 C. chopped fresh herbs, basil, mint, dill

1. Gently warm olive oil, garlic and shallots in small saucepan. Simmer until fragrant, about 2 minutes and add red pepper flakes.

2. Add 2 pints cherry tomatoes and simmer about 8 minutes until jammy. Add 3 shakes fish sauce and 1 cup water.

3. Season fish both sides with salt and pepper and lay in broth. Pile half of fresh herbs on top, cover and simmer for 6-8 minutes until fish cooked through. Remove top and sprinkle rest of herbs.

4. Place fish in shallow bowl surrounded by broth. Drizzle with shallot oil and serve with crusty bread.

**I broiled thin planks of zucchini (drizzled w olive oil, salt and pepper) and then rolled them up and added them to the dish so I didn’t have to make a salad or any other sides.

***I love Red Boat Fish Sauce!! It is a necessary ingredient. If you are really in a pinch, use soy and a bit of rice vinegar.