• If you're using un-toasted pine nuts, toast them in a pan. Add the pine nuts in an even layer to a non-stick pan over medium-low heat for about 5 minutes or until golden. Stir occasionally to prevent burning. Keep a close eye on the stove because pine nuts can burn quickly. Set aside for serving.
  2 tablespoon Pine Nuts

Cod

• Pat cod dry with a paper towel. Season with curry powder, salt, and pepper on both sides.
  2 pieces Cod, 1/2 teaspoon Curry Powder, 1/2 teaspoon Kosher Salt, 1/4 teaspoon Black Pepper
• Heat 2 tsp oil in a non-stick pan over medium-high heat. Add the seasoned cod and cook for about 3 minutes a side or until golden and cooked through. Set aside for serving.
  2 teaspoon Olive Oil

Tomatoes

• In the same pan, heat another 2 tsp oil over medium heat. Add sliced cherry or grape tomatoes. Season with salt, pepper, and optional red pepper flakes, and optional sugar. Stir to combine.
  2 teaspoon Olive Oil, 1 pint Cherry Tomatoes, 1/4 teaspoon Kosher Salt, 1/4 teaspoon Black Pepper, 1/4 teaspoon Red Pepper Flakes, 1/8 teaspoon Granulated Sugar
• Simmer the tomatoes for about 5 minutes or until they are starting to get jammy. Stir occasionally. Once jammy, add the sliced garlic cloves. Stir to combine and cook for 1 minute. Pour in the red wine vinegar and cook for another minute.
  3 cloves Garlic, 1 teaspoon Red Wine Vinegar
• Turn off the heat. Add the fresh basil and stir to combine. The basil should wilt quickly with the residual heat.
  1 cup Fresh Basil
• Place the cod in a shallow bowl to serve. Spoon the tomato mixture over the top of the cod. Sprinkle with the toasted pine nuts. Optionally top with a drizzle of olive oil and a pinch of flaky salt.
  Flaky Salt