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Recipes --> Main Courses --> Cod Sautéed in Olive Oil with Fresh Tomatoes

Cod Sautéed in Olive Oil with Fresh Tomatoes

Serves 4

Ingredients:

1 pound cod fillets
Salt
1/4 cup olive oil
2 large fresh tomatoes cut into chunks
1 teaspoon Italian seasoning
A splash of Tabasco or other hot sauce
Black pepper to taste

Preparation:

Remove any pin bones from the fillets and pat them dry. Salt the fish fillets well and set out on a cutting board. Heat the olive oil in a sauté pan and set it over medium heat for 2 minutes. Add the fish fillets, which should sizzle gently. Cook undisturbed for 90 seconds.

When you see the bottom of the fish fillets turn opaque, tilt the pan and, using a large spoon, baste the tops of the fish with the hot oil. Do this constantly until the top of the fillets begin to flake, about 3 minutes Add the tomato chunks, the Italian seasoning and the splash of Tabasco. Swirl around in the pan to combine and let this cook for 90 seconds. Turn off the heat.

Put a fish fillet on everyone's plate. Swirl the tomatoes in the pan and add black pepper to taste; this swirling should emulsify the sauce. Spoon out some tomatoes and sauce for everyone. Serve with crusty bread and wine.

Note: This recipe will work with a wide array of fish. We made it with Pacific cod, but any lean white fish—walleye, sole, pollock, haddock, etc.—will work, as would the oilier mackerel or bluefish. We recommend using a thin fillet for this recipe. The thicker fillets take more time to cook, and therefore more time is needed to baste.

(Modified from simplyrecipes.com by Tom Landshof)