Cod with Tomato Cream Sauce

katiegreaterthan3
katiegreaterthan3 Posts: 48
edited September 22 in Recipes
Found this on eatingwell.com and LOVED it.

You will need:

-1-1 1/4 pounds Pacific cod (see Note) or tilapia fillets, cut into 4 pieces

-3 teaspoons chopped fresh thyme, divided

-1/2 teaspoon salt, divided (I used seasalt instead and noticed no great difference)

-1/4 teaspoon freshly ground pepper (fresh ground is a must!)

-1 tablespoon extra-virgin olive oil (I used extra light olive oil instead and it turned out great. I prefer ELOO for cooking and EVOO for salads)

-1 shallot, chopped

-2 cloves garlic, minced

-3/4 cup white wine

-1 14-ounce can diced tomatoes (I like to marinate mine in some thyme and basil in their juice for about 20 minutes)

-1/4 cup heavy cream or half-and-half

-1/2 teaspoon cornstarch

Prep:

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.

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

Nutrition facts:

227 calories
10 g fat (4 g sat, 4 g mono)
57 mg cholesterol
0 g added sugars
19 g protein
1 g fiber
513 mg sodium (quite high)
660 mg potassium.
Vitamin C (22% daily value)
Potassium (19% dv)

<3

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