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1
Preheat the oven to 250F.
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2
Set a wire rack on a rimmed baking sheet.
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3
Season the tomatoes with salt and pepper and drizzle with oil.
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4
Arrange on the rack, cut sides up.
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5
Bake until shriveled around the edges (but not dry), about 35 minutes.
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6
Cool, then peel and chop, reserving all of the flesh and juices.
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7
Raise the oven temperature to 400F.
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8
Toss the squash with the chile flakes, 2 tablespoons of the oil, and a pinch of salt.
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9
Spread on a rimmed baking sheet.
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10
Roast until golden brown, about 17 minutes.
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11
Meanwhile, heat 1/3 cup of the oil in a medium saucepan over medium-high heat.
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12
Add the onion and garlic and season with salt.
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13
Cook until golden, about 5 minutes.
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14
Add the chile, rosemary, and tomatoes and their juices and simmer for 6 minutes.
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15
Fold in the roasted squash and simmer for 2 minutes longer.
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16
Keep warm.
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17
Heat a large ovenproof skillet over high heat until hot.
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18
Season the cod with salt and pepper and dust with Wondra.
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19
Coat the skillet with oil.
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20
When its almost smoking, add the cod.
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21
Cook for 1 minute, then transfer to the oven.
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22
Cook until a knife pierces easily through the flesh, about 5 minutes.
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23
Stir together the herbs and 3 tablespoons of the oil.
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24
Season with salt.
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25
Divide the tomato-squash stew among 4 shallow bowls.
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26
Place a fillet on top and spoon the herb oil over the fish.
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27
Serve immediately.
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28
Wondra is a superfine flour most commonly used to thicken gravy.
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29
I find that it does wonders for getting a thin, crisp golden brown crust on fish.
