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This fish has so much flavor + simple to prepare. Serve with fresh asparagus and lemon rice!
Ingredients:
Cod in Fresh Tomato Basil Sauce
This fish has so much flavor + simple to prepare. Serve with fresh asparagus and lemon rice! Makes 4 servings
Makes 4 servingsIngredients:
- 2 Tbsps avocado oil, or olive oil
- 1 1/2 lbs. fresh cod, cut into 4 fillets (or four 6 ounce fillets)
- sea salt and pepper
- 2 Tbsps avocado oil, or olive oil
- 1/2 tsp crushed red pepper flakes
- 2 fresh garlic cloves, minced
- 1 pint cherry tomatoes, sliced in half
- 1/4 cup dry white wine
- 1/2 cup fresh basil, finely chopped
- 2 Tbsp fresh lemon juice
- 1/2 tsp fresh lemon zest
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
Instructions:
Preheat oven to 375 degrees f.
Heat oil in a large oven-safe sauté pan over medium heat. Add crushed red pepper flakes and garlic and sauté for 1 minute, or until garlic is fragrant.
Add the cherry tomatoes and cook, stirring, until they’re soft and blistering, but still hold their shape, about 4 minutes.
Add in the white wine, stir, and allow the mixture to come to a light simmer.
Stir in the fresh basil, lemon juice, lemon zest, salt, and pepper and cook for 2 more minutes. Transfer the sauce into a bowl and set aside.
Heat remaining oil in a large oven-safe sauté pan over medium heat.
Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes.
Carefully flip the cod over and pour the white wine tomato basil sauce over the cod, then place the pan in the oven to continue cooking for another 3 minutes, or until just cooked through, and flaky.
Serve hot.
Enjoy!
❤Rachel
Ingredients
- Makes 4 servings
- 2 Tbsps avocado oil, or olive oil
- 1 1/2 lbs. fresh cod, cut into 4 fillets (or four 6 ounce fillets)
- sea salt and pepper
- 2 Tbsps avocado oil, or olive oil
- 1/2 tsp crushed red pepper flakes
- 2 fresh garlic cloves, minced
- 1 pint cherry tomatoes, sliced in half
- 1/4 cup dry white wine
- 1/2 cup fresh basil, finely chopped
- 2 Tbsp fresh lemon juice
- 1/2 tsp fresh lemon zest
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
Instructions
- Preheat oven to 375 degrees f.
- Heat oil in a large oven-safe saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant.
- Add the cherry tomatoes and cook, stirring, until they're soft and blistering, but still hold their
- shape, about 4 minutes. Add in the white wine, stir, and allow the mixture to come to a light simmer. Stir in the fresh basil, lemon juice, lemon zest, salt, and pepper and cook for 2 more minutes.
- Transfer the sauce into a bowl and set aside.
- Heat remaining oil in a large oven-safe saute pan over medium heat.
- Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes.
- Carefully flip the cod over and pour the white wine tomato basil sauce over the cod, then place the pan in the oven to continue cooking for another 3 minutes, or until just cooked through, and flaky.
- Serve hot.
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