Cod Fish in Tomato Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Course
Main Course
Cod Fish in Tomato Sauce
Description
Cod Fish in Tomato Sauce combines a tomato paste and vegetable stock simmered with butter, onion, garlic, and a mixture of spices enclosed in a spice pouch for infused aroma. The sauce develops depth as it simmers gently, then is brightened with lemon juice, capers, and a touch of honey for contrast. The cod is prepared by drying and coating in seasoned flour, then pan-sautéed in olive oil until golden on the outside and cooked through. The fish pieces are added to the sauce to finish absorbing flavors. This method results in tender fish with a slight crust paired with a flavorful, slightly sweet and tangy tomato sauce.
Serve this dish with a side that can absorb the sauce, such as rice or crusty bread, making it a balanced meal with satisfying textures. The hearty tomato sauce pairs well with the mildness of the cod, and the spices add complexity without overwhelming the fish.
Ingredients
For the Tomato Sauce:
- 4 Tbsp butter unsalted
- 1 sweet onion finely chopped, large
- 1 garlic minced, clove
- 6 oz tomato paste canned
- 2 cups vegetable stock
- bay leaf 6 black peppercorns, 6 allspice berries, 4 cloves, seasonings
- lemon 2 Tbsp, juice of 1 small
- 1 Tbsp capers
- 1 Tbsp honey
For the Fish:
- 2 lbs cod cut into 3-inch pieces (drain well, and pat dry with paper towels, fillets
- 2/3 cup all-purpose flour
- 1 tsp salt I used sea salt
- 1/2 tsp black pepper ground
- 1/4 cup olive oil to sautee fish, light, or avocado oil
- parsley optional, fresh, for garnish
What you will need:
- a cheesecloth or tea infuser, or spice ball for holding spices.
Instructions
- In a large heavy-bottomed pan, melt 4 Tbsp butter and add finely diced onion. Cook over medium heat about 5 min or until onions are soft. Add 1 minced garlic clove, 6 oz tomato paste and continue cooking 5 min, stirring frequently, until tomato sauce starts to brown. Add 2 cups veggie stock and seasonings contained in a spice ball. Bring to a gentle boil then cover, reduce heat to low and simmer 20 min.
- Meanwhile pat fish dry with several paper towels. In a shallow bowl, stir together 2/3 cup flour, 1 tsp salt, and 1/2 tsp pepper. Heat a large non-stick pan over medium heat and add 1/4 cup oil. Once oil is hot, quickly dredge both sides of fish in seasoned flour and place into the hot oil, working in batches if needed (don't crowd the pan). Saute 3 min per side or until golden, and cooked through, adding more oil as needed.
- Once sauce is done, remove and discard seasoning pouch. Add 2 Tbsp lemon juice, 1 Tbsp capers and 1 Tbsp honey and stir/cook another 2 minutes. Add fish and heat until warmed through, turning fish a couple times to coat. Sprinkle with fresh parsley and serve warm or cold. It keeps well for 2-3 days in the fridge.
User Reviews
Overall Rating
5
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