Delicious Cod With Tomato Cream Sauce Food

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.

ROAST COD WITH COCONUT CURRY SAUCE

Steps:

• Heat the oven to 200ºC/fan180ºC/gas 6. For the curry sauce, put the shallots, garlic, ginger, chilli and passata/tinned tomatoes in a food processor and blend to a smooth paste. Add the chilli powder, salt, black pepper and turmeric, then bend briefly.
• Heat the 2 tbsp coconut oil or ghee in a heavy-based saucepan over a medium heat. Add the black mustard seeds and as soon as they start to pop, add the curry paste. Fry gently for 2-3 minutes until fragrant. Add the creamed coconut and as soon as it has melted, add the fish or vegetable stock, coconut milk, muscovado sugar and curry leaves. Simmer gently for 15 minutes. Taste, adjust the seasoning and keep warm while you cook the fish.
• Season the cod all over with a little salt, pepper and the curry powder. Heat the 1 tbsp coconut oil or ghee in a non-stick ovenproof frying pan, add the cod skin-side up and cook for 4 minutes or until nicely golden. Turn the fish over, then transfer the pan to the oven and roast for 4-5 minutes or until the fish is just cooked through.
• Bring the coconut curry sauce back to a simmer. Remove the cod from the oven, then serve golden-side up on steamed rice, if you like, with the curry sauce spooned over and scattered with the chopped coriander.

COD IN TOMATOES WITH WINE

Steps:

• Slice an 'X' in the bottom of each tomato. Bring a pot of water to a boil; boil tomatoes for 2 minutes. Remove with a slotted spoon and place in a bowl of iced water for 1 minute. Peel tomatoes, starting from the 'X' side; chop.
• Heat vegetable oil in a skillet over low heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add chile pepper and tomatoes; cook and stir until tomatoes begin reduce, 5 to 8 minutes. Pour in wine; cook over medium heat until wine reduces slightly, about 5 more minutes. Stir in salt, black pepper, basil, and parsley.
• Place cod loins into tomato mixture; cover and cook for 5 minutes. Turn cod and cook other side until fish flakes easily with a fork, 3 to 5 minutes. Add prawns; cover and cook until prawns are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Season with salt and black pepper.

ITALIAN COD RECIPE WITH TOMATO SAUCE

Steps:

• Heat the olive oil in a heavy-bottomed saucepan over medium-high heat.
• Reduce the heat to medium. Add the chopped onions and shallots. Sauté until softened (4-5 minutes).
• Add the chopped garlic and sauté for 30 seconds.
• OPTIONAL: Add a pinch of red pepper flakes.
• Add the white wine followed by the crushed tomatoes.
• Increase the heat to medium-high and bring to a simmer. At this point, taste your tomato sauce. Adjust for salt and pepper.
• Reduce the heat to medium, and allow it to simmer slowly for 20 minutes. Stir occasionally.
• While the sauce is simmering, rinse 4 cod fillets (about 2 pounds or 900 grams total) quickly under cold water and pat dry. Season with paprika (about ½ teaspoon ) and salt and pepper.
• After the sauce has been simmering for about 20 minutes, place the fish in the sauce, cover and cook for about 7-10 minutes or until fish flakes easily and turns opaque in color (total time depends on the thickness of the fillet).
• Serve immediately.
• OPTIONAL: Garnish with freshly chopped Italian parsley.

DELICIOUS COD WITH TOMATO-CREAM SAUCE

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water. Soak for 15 minutes. Drain and chop.
• Lightly dust cod with flour and season with salt and pepper. Heat butter in a skillet and cook cod until lightly browned, about 3 minutes per side. Transfer cod to a baking dish with a lid.
• Preheat the oven to 350 degrees F (175 degrees C).
• Add onion to skillet and cook over medium heat until soft and translucent, about 5 minutes. Add drained sun-dried tomatoes, tomatoes, zucchini, creme fraiche, rosemary, salt, and pepper. Cook for 2 minutes. Stir in tomato paste to thicken sauce. Pour mixture over fish in the baking dish and cover.
• Bake in preheated oven until fish flakes easily with a fork, about 30 minutes.

BAKED COD IN CREAM SAUCE

Steps:

• Preheat oven to 400-degrees.
• Prepare cream sauce (see instructions below) and set aside, keeping warm.
• Spray a 9x13 baking dish with cooking spray and place cod fillets in the dish. Sprinkle with salt.
• Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.
• Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.
• Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.
• Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling.
• When the sauce starts bubbling up, set oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown.
• Keep a CLOSE eye on it to make sure it doesn't start to burn.
• Remove from oven and serve with potatoes, rice, or vegetables.

COD IN TOMATO SAUCE

Steps:

• In a saucepan, add the sliced onion, peeled tomatoes cut into small chunks, tomato pulp, chopped garlic and the olive oil. Stir and cook on a low heat until the tomato start to break down, stirring occasionally. Add the cod cut into pieces and season with salt, pepper and white wine. Simmer for about 15 minutes.
• Sprinkle with chopped rosemary, turn off the heat and serve with boiled potatoes or white rice.

COD WITH TOMATO CREAM SAUCE FOR TWO RECIPE - (4.5/5)

Steps:

• Season fish with 1/2 teaspoon thyme, 1/8 teaspoon salt and pepper. Heat oil in a medium skillet over medium heat. Add shallot, garlic and 1/2 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 plate; keep warm. Whisk cream and cornstarch in a small bowl. Add to the pan, along with the remaining 1/2 teaspoon thyme and 1/8 teaspoon salt. Cook, stirring, for 1 minute. Divide the fish and sauce among 2 shallow bowls. NOTE: Overfishing and trawling have drastically reduced the number of cod in the U.S. and Canadian Atlantic Ocean and destroyed its sea floor. For sustainably fished cod, choose U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.

PASTA WITH TOMATO CREAM SAUCE

Steps:

• Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
• Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
• Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.

BAKED COD WITH CREAMY SAUCE

Steps:

• Instructions

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 HALIBUT WITH TOMATO CREAM SAUCE

Steps:

• Combine mustard, herbs, garlic & olive oil.
• Brush on fish& shrimp; marinate for 30 minutes.
• Oil the base of an ovenproof baking dish; place fish in the center.
• Scatter tomatoes around fish & sprinkle with herbs.
• Bake in preheated 450°F oven for 5 minutes.
• Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise.
• Remove from the oven; pour the juices & tomatoes into a small pot.
• Add cream, bring to a boil & boil for 2 minutes or until slightly thickened.
• If you prefer a smooth sauce, whisk with an immersion blender.
• Serve fish surrounded by shrimps & topped with sauce.

SEASONED COD

Steps:

• Preheat broiler. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a small bowl, combine paprika and seasoned salt. Sprinkle paprika mixture over both sides of each fish fillet. Measure thickness of fish.
• Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. If desired, garnish with lemon wedges and/or parsley sprigs. Makes 8 servings.
• Microwave directions: Prepare as directed through Step 1. In a microwave-safe 2-quart square baking dish, arrange fish in a single layer (fish may be tight in the dish but do not overlap). Cover with vented plastic wrap. Microwave on 100% power (high) for 5 to 7 minutes or until fish flakes easily when tested with a fork, turning dish once halfway through cooking if necessary. If desired, garnish with lemon wedges and/or parsley sprigs.

THE ULTIMATE SPANISH COD RECIPE WITH TOMATO SAUCE

Steps:

• Thinly slice 3 cloves of garlic, finely dice 1 small onion, finely dice 1/2 of a red bell pepper and 1/2 of a green bell pepper, pat down a 14 oz/400 gram fillet of cod with paper towels, cut it into 4 evenly sized pieces, then season them with sea salt and freshly cracked black pepper
• Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the oil add the fillets of cod into the pan skin side up, 2 minutes later flip the fillets, after a total cooking time of 4 minutes remove the cod fillets from the pan and transfer them into a dish and cover it with seran wrap
• Using the same pan with the same heat add the sliced garlic and diced onions into the pan and mix them with the oil, scrapping up anything that was left over from the cod, after about 1 minute add the diced bell bell peppers into the pan and cook for about 5 minutes, then season everything with sea salt, freshly cracked black pepper and a generous 1/4 teaspoon of smoked paprika and mix everything together, then add one 14 ounce/400 gram can of tomato puree, season again with sea salt, freshly cracked black pepper and a kiss of white sugar, mix it all together until well combined and lower the fire to a LOW heat
• After leaving the sauce to simmer for 5 minutes add the fillets of cod back into the pan and place a lid on top, 2 minutes later remove the lid and transfer the pan to a flat surface, serve directly from the pan, garnish with some freshly chopped parsley and a couple slices of lemon, enjoy!

BAKED COD IN TOMATO SAUCE RECIPE

Steps:

• Dice the shallot and garlic as finely as you can.
• Roughly chop the anchovy fillet.
• Heat the olive oil in a pan over a medium heat.
• Add the chopped garlic, shallot and anchovy and cook for 5 minutes.
• Roughly chop the capers.
• Add the tomatoes, capers to the pan and stir.
• Season with salt and sugar to taste and simmer for 5 minutes.
• Season the cod with salt and then add to the tomato sauce.
• You can spoon the sauce over the fish if you like, I prefer not to!
• Transfer to the oven and bake at 180°C or 350°F for 12-15 minutes.

BAKED COD WITH TOMATO CREAM SAUCE AND OLIVES

Steps:

• Rinse the cod, pat dry, and season with salt and pepper to taste. Preheat oven to 200°C (approximately 390°F). Grease a small baking dish with butter. Rinse the scallions and cut into rings. Thinly slice the olives into rings.
• Melt the butter in a saucepan. Add the flour and stir until a paste is formed. Gradually whisk in the milk, and bring to a boil over medium heat. Simmer until thickened, about 1 minute. Remove from heat and stir in the tomato paste and paprika. Season with salt, pepper and nutmeg to taste. Place the cod in the baking dish. Sprinkle the scallions and olives on top. Pour the sauce over the cod. Bake until golden brown, about 20 minutes. Garnish with chives and serve immediately. Serve with fresh baguette if desired.

EATING RIGHT'S COD WITH TOMATO CREAM SAUCE FOR TWO

Steps:

• 1) Season fish with 1/2 teaspoon thyme, 1/8 teaspoon salt and pepper. Heat oil in a medium skillet over medium heat. Add shallot, garlic and 1/2 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 plate; keep warm.
• 2)Whisk cream and cornstarch in a small bowl. Add to the pan, along with the remaining 1/2 teaspoon thyme and 1/8 teaspoon salt. Cook, stirring, for 1 minute. Divide the fish and sauce among 2 shallow bowls.

DELICIOUS COD WITH TOMATO-CREAM SAUCE

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water. Soak for 15 minutes. Drain and chop.
• Lightly dust cod with flour and season with salt and pepper. Heat butter in a skillet and cook cod until lightly browned, about 3 minutes per side. Transfer cod to a baking dish with a lid.
• Preheat the oven to 350 degrees F (175 degrees C).
• Add onion to skillet and cook over medium heat until soft and translucent, about 5 minutes. Add drained sun-dried tomatoes, tomatoes, zucchini, creme fraiche, rosemary, salt, and pepper. Cook for 2 minutes. Stir in tomato paste to thicken sauce. Pour mixture over fish in the baking dish and cover.
• Bake in preheated oven until fish flakes easily with a fork, about 30 minutes.