tablespoon red wine vinegar
4- to 6-ounce fillets Alaskan cod
clove garlic, minced
ounces frozen gnocchi
Flaky sea salt, for finishing
For the tomatoes: Preheat the oven to 400 degrees F.
In a small 16-ounce Ziploc® Endurables™ reusable oven safe silicone container, combine the tomatoes, olive oil, honey, vinegar, thyme, Calabrian chili paste, garlic and salt and pepper to taste. Seal the container, leaving the zipper open 1 inch to vent, and place it standing up on a baking sheet. Bake until the tomatoes are softened and bubbling, about 20 minutes. Open the bag carefully and give the tomato mixture a gentle stir. Set aside to cool for at least 10 minutes.
For the cod and gnocchi: Meanwhile, pat the cod dry and season with salt. Combine the olive oil, garlic and lemon zest in a small bowl. Add half of the olive oil mixture to a medium Ziploc® Endurables™ 32-ounce reusable oven safe silicone container. Place the cod in the bag, top with the gnocchi and cover everything with the remaining olive oil mixture. Seal the container, leaving the zipper open 1 inch to vent, and place it standing up on a baking sheet. Bake until the fish is cooked through and the gnocchi is hot, 18 to 22 minutes. Divide the fish and gnocchi between 2 shallow bowls. Finish with the flaky sea salt.
Add the toasted pine nuts to the tomato mixture, then add the basil leaves at the very last moment before serving. Spoon the tomato and pine nut mixture onto and around the fish.