I’m always looking for more ways to cook fish because fish is so healthy. This Cod with Tomato Basil Sauce is a winner. Most of the fish I get in New Mexico is frozen, and I haven’t found a lot of ways to fix it. But this recipe is amazing, although I didn’t invent it – I’ve seen several variations over the years. It’s different, it doesn’t require many ingredients, and now I’m recommending it to everyone. This version of Cod with Tomato Basil Sauce serves 4. I scale it up to feed our bigger family, and to be sure to have some leftovers. It could also be easily cut in half to feed 1 or 2. I’m sure fresh basil would be really fantastic, as the original recipe calls for. But it’s winter now and all I have is dried basil. That seems to work just fine.
I start with frozen cod and thaw it in the fridge for 24 to 48 hours. It’s dipped in water before it’s frozen, so as it thaws it releases a lot of water. This make it difficult to brown in a fry pan. You can dry the thawed fish out by sandwiching it between several of layers of paper towels. But better yet, let it thaw in the fridge in a vegetable steamer inside a bowl. That way, as the fish thaws the water drains away to the bottom of the bowl.
I’ve tried this recipe many times, serving it with orzo pasta, rice and finally angel hair pasta. It would also work well with polenta I think. The sauce is thin, the fish is delicate, so a light side feels right. We also serve it with a simple salad dressed with vinegar and oil. Every meal needs a little green.
Ingredients
For the Tomato Basil Sauce:
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 3 large cloves of garlic, finely minced (or 2 teaspoons minced garlic)
- 1 pint grape or cherry tomatoes (16 oz.)
- 1/4 cup dry white wine (or ¼ cup white wine vinegar or ¼ cup apple cider vinegar)
- 2 teaspoons dried basil (or 1/4 cup finely chopped fresh basil)
- 3 tablespoons lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Cod:
- 2 tablespoons olive oil
- 4 cod fillets (4-6 ounces each)
- Salt and pepper
Instructions
- Saute garlic and crushed red pepper flakes in olive oil over medium heat until the garlic is softened, about 1-2 minutes.
- Add the sliced cherry tomatoes and cook 8 minutes or so until they’re soft and blistering. Add the white wine, basil, lemon juice, sugar, salt, and pepper and cook until mixture reaches a gentle simmer. Pour the sauce into a bowl and set it aside while you cook the fish.
- In the same pan, heat 2 tablespoons of olive oil over medium high heat. Season the cod on both sides with salt and pepper.
- Saute the cod in the oil about 3-4 minutes to a side or until it’s cooked through. It should be lightly browned on the outside and solid white and opaque through the middle. It will likely flake apart easily in the pan so handle it gently.
- Return the basil tomato sauce to the pan and let it reheat. This also lets the flavor of the sauce infuse the fish. Serve over cooked angel hair pasta.
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