Tomato Thyme Cod Food

TOMATO & THYME COD

Tomato & thyme cod image

Ready in 20 minutes and low fat, this fish dish is great for a Monday night when you'd rather be on the sofa than in the kitchen

Provided by Good Food team

Time 20m

Number Of Ingredients 7

Ingredients

1 tbsp olive oil
1 onion, chopped
400g can chopped tomatoes
1 heaped tsp light soft brown sugar
few sprigs thyme, leaves stripped
1 tbsp soy sauce
4 cod fillets, or another white flaky fish, such as pollock

Steps:

Heat 1 tbsp olive oil in a frying pan, add 1 chopped onion, then fry for 5-8 mins until lightly browned.
Stir in a 400g can chopped tomatoes, 1 heaped tsp light soft brown sugar, the leaves from a few sprigs of thyme and 1 tbsp soy sauce, then bring to the boil.
Simmer 5 mins, then slip 4 cod fillets into the sauce.
Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.

Nutrition Facts : Calories 172 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 1.11 milligram of sodium

TOMATO & THYME COD

Tomato & Thyme Cod image

Ready in 20 minutes and low fat, this fish dish is great for a Monday night when you'd rather be on the sofa than in the kitchen. The sauce for this dish can be made up to a day ahead. Simply cool and chill until ready to reheat.

Provided by English_Rose

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 onion, chopped
14 ounces chopped tomatoes
1 teaspoon light brown sugar
3 sprigs thyme, leaves stripped
1 tablespoon soy sauce
4 cod fish fillets

Steps:

Heat the oil in a frying pan, add the onion, then fry for 5-8 mins until lightly browned. Stir in the tomatoes, sugar, thyme and soy, then bring to the boil.
Simmer 5 mins, then slip the cod into the sauce. Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.

Nutrition Facts : Calories 255.2, Fat 5.2, SaturatedFat 0.8, Cholesterol 99.3, Sodium 382.6, Carbohydrate 7.8, Fiber 1.7, Sugar 5, Protein 42.8

COD WITH MUSHROOM-HERB CRUST AND TOMATO COMPOTE

Cod with Mushroom-Herb Crust and Tomato Compote image

Categories Fish Herb Mushroom Tomato Bake Bon Appétit

Yield Serves 4

Number Of Ingredients 18

Ingredients

For tomato compote:
1 tablespoon olive oil
1 pound tomatoes, peeled, seeded, coarsely chopped
1/2 teaspoon sugar
For fish:
8 tablespoons (1 stick) butter, room temperature
8 ounces fresh mushrooms, chopped (about 3 cups)
1/4 cup chopped shallots
1 large egg
6 tablespoons chopped fresh parsley
1 tablespoon plus 1 teaspoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups fresh breadcrumbs made from French bread
4 garlic cloves, thinly sliced
2 shallots, thinly sliced
1 cup fish stock or bottled clam juice
4 6-ounce cod, orange roughy or red snapper fillets

Steps:

Make tomato compote:
Heat oil in heavy medium skillet over medium heat. Add tomatoes and sugar. Stir until tomatoes are very tender and mixture is thick, about 15 minutes. Season tomato compote with salt and pepper.
Make fish:
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and chopped shallots. Sauté until liquid evaporates and mushrooms begin to brown, about 8 minutes. Cool completely.
Using electric mixer, beat 5 tablespoons butter in large bowl until light. Beat in egg, then parsley, 1 tablespoon thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Mix in breadcrumbs and mushroom mixture.
Preheat oven to 450°F. Sprinkle sliced garlic, sliced shallots and remaining 1 teaspoon thyme over bottom of 15 x 10 x 2-inch glass baking dish. Add fish stock, then fish fillets. Sprinkle fish with salt and pepper. Spoon breadcrumb mixture atop fish, covering tops of fish completely and pressing slightly to adhere. (Can be prepared 8 hours ahead. Cover tomato compote and fish separately and refrigerate. Rewarm compote over medium-low heat before serving.)
Bake fish until opaque in center, about 15 minutes. Transfer to broiler. Broil just until topping is crisp and golden, about 1 minute.
Using slotted spatula, transfer fish to plates. Transfer cooking liquid to another medium skillet. Bring cooking liquid to simmer over medium heat. Add remaining 1 tablespoon butter and whisk just until melted and well blended. Season sauce to taste with salt and pepper. Spoon sauce around fish. Spoon dollop of tomato compote alongside and serve fish immediately.

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