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Cod with Tomato Cream Sauce
This silky tomato sauce with a touch of cream makes mild-flavored cod sing. Serve with: Farro or rice and a salad of mixed greens.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
Ingredients
| 1-1 1/4 pounds Pacific cod (see Note) or tilapia fillets, cut into 4 pieces | 2 cloves garlic, minced | |
| 3 teaspoons chopped fresh thyme, divided | 3/4 cup white wine | |
| 1/2 teaspoon salt, divided | 1 14-ounce can diced tomatoes | |
| 1/4 teaspoon freshly ground pepper | 1/4 cup heavy cream, or half-and-half | |
| 1 tablespoon extra-virgin olive oil | 1/2 teaspoon cornstarch | |
| 1 shallot, chopped |
directions
Prep:
25 min
Total:
30 min (Quick)
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1
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.
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2
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.
notes
Ingredient note: Pacific cod, aka Alaska cod, is sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch (seafoodwatch.org).
nutritional information
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