Cod With Tomato Cream Sauce Food

COD WITH HEARTY TOMATO SAUCE

Steps:

• Place tomatoes in a blender. Cover and process until pureed., Pat fish dry with paper towels. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cod fillets; cook until surface of fish begins to color, 2-4 minutes on each side. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onions; cook and stir until tender, 2-4 minutes. Stir in seasonings and pureed tomatoes; bring to a boil. Add cod; return just to a boil, spooning sauce over tops. Reduce heat; simmer, uncovered, until fish just begins to flake easily with a fork, 5-7 minutes. Serve with pasta. If desired, sprinkle with parsley.

ROASTED COD WITH TOMATO CREAM SAUCE

Steps:

• Preheat oven to 450° and line sheet pan with parchment paper. Add cod fillets, both garlic halves (with skin on, cut side up), and cherry tomatoes in a single layer, then drizzle with olive oil and season with salt and pepper. Bake until fish is opaque and cooked through, 15 minutes, then transfer fish to a plate and cover loosely with foil.
• Meanwhile, in a saucepan over medium-high heat combine 1 teaspoon oil, onion, white wine, chicken stock and tomato paste, then season with salt and pepper. Bring to a boil and simmer, 5 minutes.
• Squeeze garlic cloves from bulb (the skin should separate easily); add garlic and half of roasted tomatoes to sauce. Bring to a boil again and simmer, 5 more minutes. Turn off heat and insert immersion blender into pot; blend until smooth and stir in heavy cream.
• Serve cod with tomato cream sauce and remaining roasted tomatoes. Garnish with parsley.

COD WITH TOMATO CREAM SAUCE

Steps:

• Season fish with 1 teaspoon thyme, 1/4 teaspoon salt and pepper. Heat oil in a large skillet over medium heat. Add shallot, garlic and 1 teaspoon thyme; cook, stirring, until beginning to soften, about 1 minute. Add wine, tomatoes and the fish to the pan; bring to a simmer. Cover and cook until the fish is cooked through, 4 to 6 minutes. Transfer the fish to a large plate; keep warm.
• Whisk cream and cornstarch in a small bowl. Add to the pan, along with the remaining 1 teaspoon thyme and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Divide the fish and sauce among 4 shallow bowls.