Cod Or Flounder With Cherry Tomato Sauce Recipes

PAN-SEARED COD WITH CHERRY TOMATO SAUCE

Steps:

• Thoroughly pad dry cod filets with paper towel. Salt and pepper on both sides.
• Preheat a large (12-inch) skillet over medium high heat. Add oil.
• Once the oil is shimmering, add cod fillets and sear them until lightly brown, about 3 minutes. Flip the fish over and add tomatoes. Cook for about 5 minutes.
• Once the tomatoes soften and start to burst, check the internal temperature of the fish. It should be at least 145°F. (TIP: Read the post below recipe for other ways to tell if fish is cooked.) Remove fish onto a clean plate.
• Add wine (or water) and garlic, and continue to cook the sauce for about 5 minutes. Excess liquid should evaporate, leaving the sauce thick and rich. Stir in butter.
• Add the fish back into the pan and let them warm up. And serve!

THE BEST BAKED COD

Steps:

• Preheat oven to 400˚F.
• Set a large oven-safe skillet over medium-high heat and heat it up. When skillet is hot, add olive oil and swirl around.
• Add chopped onions to the skillet and cook for 2 minutes, or until tender. Stir in garlic and cook for 20 seconds.
• Add tomatoes and season with ½ teaspoon oregano, ⅛ teaspoon salt, and ⅛ teaspoon black pepper; continue to cook for 1 minute.
• Stir in the white wine and vinegar; bring to a simmer and continue to cook for 2 minutes.
• Season the fish with remaining oregano, remaining salt and pepper, plus paprika. Remove skillet from heat.
• Nestle the fish in the tomato mixture. Bake for 10 minutes.
• Sprinkle the feta cheese over the fish and continue to bake for 5 to 8 more minutes, or until cooked through and fish flakes easily when tested with a fork.
• Remove from oven.
• Garnish with basil or parsley.
• Serve.

COD WITH HEARTY TOMATO SAUCE

Steps:

• Place tomatoes in a blender. Cover and process until pureed., Pat fish dry with paper towels. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cod fillets; cook until surface of fish begins to color, 2-4 minutes on each side. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onions; cook and stir until tender, 2-4 minutes. Stir in seasonings and pureed tomatoes; bring to a boil. Add cod; return just to a boil, spooning sauce over tops. Reduce heat; simmer, uncovered, until fish just begins to flake easily with a fork, 5-7 minutes. Serve with pasta. If desired, sprinkle with parsley.

ROASTED COD WITH EASY WATERCRESS SAUCE & ROASTED CHERRY TOMATOES

Steps:

• Smear the skin of the cod with the butter and season with sea salt. Heat 1 tbsp of the oil in a frying pan. When very hot add the cod, skin side down, and fry, without moving the fish, until the skin is crisp and golden. Invert on to a shallow ovenproof dish, ready to finish it off in the oven.
• Put the cherry tomatoes in a separate shallow ovenproof dish and drizzle with another 1 tbsp oil.
• To make the sauce, cook the shallots and wine in a small pan for about 2-3 minutes until the wine has almost gone. Tip into a food processor with the crème fraîche and watercress, season with salt and pepper and blitz. Add a squeeze of lemon juice to taste, return to the pan and set aside. Lightly whip the cream until it just holds its shape. (At this stage the cod, sauce and cream can be kept in the fridge, lightly covered with cling film, for up to 4 hours.)
• About 20 minutes before you are ready to cook, preheat the oven to fan 170C/conventional 190C/gas 5. Roast the cod and tomatoes for 12-15 minutes until just cooked. Meanwhile, gently reheat the sauce, remove from the heat and fold in the cream. Taste and add more seasoning and lemon juice if necessary. Set the cod on warm dinner plates with the cherry tomatoes and spoonfuls of watercress sauce. Garnish with sprigs of parsley or chervil and serve with buttered new potatoes.

COD OR FLOUNDER WITH CHERRY TOMATO SAUCE

Steps:

• Place the 1/4 cup olive oil in a 13-by-9-by-2-inch oval dish. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Stir in tomatoes; cook for 8 minutes.
• Place the basil, garlic and remaining oil in a food processor. Process until finely chopped, stopping twice to scrape down the bowl.
• Remove the dish from oven. Stir in the basil mixture, pepper flakes and 1 teaspoon of the salt. Cook, uncovered, for 1 minute.
• Remove the dish from the oven. Place fish fillets over the tomato sauce. Sprinkle with pepper and the remaining salt. Cover tightly with microwave plastic wrap. Cook for 7 minutes. Then prick the plastic to release steam. Remove from the oven and uncover. Place each fillet on a plate, and spoon over some sauce.

COD WITH CHERRY TOMATOES AND SPRING ONIONS

Steps:

• Preheat the oven to 190°C I have a fan oven so adjust to suit your own appliance.
• Cut a piece of tin foil big enough to put your piece of fish on. Using a spray oil (FryLight) spray a piece of tin foil before placing the fish in the centre of the foil and wrapping the fish up like a parcel. This will stop the fish sticking to the foil.
• Next cut the cherry tomatoes into small pieces and sprinkle over the fish then do the same with the spring onion. Add the lemon juice and a drop of olive oil, season with salt and pepper and wrap the parcel up tightly.
• You will now have a foil parcel of fish ready for the oven.
• Cook in the middle of the oven for around 20 mins, checking after 15 by carefully unwrapping the top of the parcel and checking the colour and texture of the fish.
• To serve open up the parcels and place the fish on a plate using a fish slice before pouring over the tomato and onions and the juices.