Cod Focaccia Sandwich With A Red Tomato Sauce
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
5 mins
-
Cook Time
5 mins
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Additional Time
10 mins
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Total Time
25 mins
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Servings
4 to 5 Servings
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Calories
681 kcal
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Course
Main Course
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Cuisine
Mediterranean
Cod Focaccia Sandwich With A Red Tomato Sauce
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This easy-to-make open focaccia sandwich is layered with pan-fried cod and a deliciously seasoned, creamy tomato sauce. It's perfect for lunch or dinner!
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Ingredients
To Pan-fry the cod
- 3 tablespoons olive oil
- ½ teaspoon salt
- Black pepper to taste
- 1 ½ pounds cod fish fillets, cut into smaller pieces about 680 grams
To Make the tomato sauce
- ¼ teaspoon salt
- 2 teaspoons paprika powder
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes or more to garnish
- 3 tablespoons olive oil plus ¼ teaspoon, separated to drizzle on bread
- 3 garlic cloves finely chopped
- ⅓ cup chopped cilantro 20 grams and more for garnish
- 1 (7-ounce-200 gram) can tomato paste
- ⅓ cup vegetable broth
- 2 large squared focaccia breads sliced in half, or more if needed
Instructions
- Pat the cod fillets very dry—season both sides with salt and black pepper and set aside.
- Combine the seasoning for the tomato sauce in a small bowl until well blended and set aside.
- Heat olive oil in a large pan over medium heat. Using a wooden spoon, divide the oil over the pan's surface.
- Once the oil is hot and shiny (but not yet smoking), gently lower the fish into the oil.
- Pan-fry undisturbed for 2 minutes on one side. Then, gently flip the cod over with a large spatula. The cod might stick a bit at first. Work gently and firmly. Then, pan-fry for another two minutes on the other side.
- Lower the heat and remove the fish from the pan with a spatula to a large plate. It's okay if larger parts break off. You're not trying to keep the fillets all in one piece.
- Change the heat back to medium. Heat the remaining olive oil in the same pan. Add garlic and cilantro. Cook and stir for 20 seconds to release their aroma.
- Lower the heat to medium-low. Stir in the tomato paste and the broth, and season with the reserved seasoning blend.
- Add the fish back in and stir to combine with the seasoned tomato sauce.
- Change heat to low and let the flavors melt for 1 to 2 minutes, stirring occasionally.
- In the meantime, place a slice of focaccia on 4 plates. Drizzle some olive oil over the sandwiches (optional and no more than ¼ teaspoon for all four).
- Spoon the cod and tomato mixture equally over each piece of bread and a bit onto the plate for a beautiful presentation.
- Garnish with extra chopped cilantro and red pepper flakes if you love it more spicy.
- Serve with utensils, and enjoy!
Notes
- Helpful Tips
- Variations & Substitutions:
- If you can, remove the cod fish fillets from the fridge and let them rest for about 10 minutes before seasoning them and making this recipe.
- If you can, remove the cod fish fillets from the fridge and let them rest for about 10 minutes before seasoning them and making this recipe.
- It's best to combine the spices for the tomato sauce in a small bowl before seasoning it.
- It's best to combine the spices for the tomato sauce in a small bowl before seasoning it.
- Double the ingredients if you plan to make it for a larger crowd or guests. Offer this chocolate coffee mouse or light mascarpone mousse as an after-dinner treat—desserts you can easily make in advance.
- Double the ingredients if you plan to make it for a larger crowd or guests. Offer this chocolate coffee mouse or light mascarpone mousse as an after-dinner treat—desserts you can easily make in advance.
- If you're making it for kids, leave out the red pepper flakes if they can't handle it. However, the spice is mild.
- If you're making it for kids, leave out the red pepper flakes if they can't handle it. However, the spice is mild.
- The fish and tomato sauce are also great served straight out of the pan with garlic crostini bread on the side.
- The fish and tomato sauce are also great served straight out of the pan with garlic crostini bread on the side.
- Storage: Store any leftover tomato sauce with fish in an airtight container and refrigerate for up to 2 days. Reheat briefly over the stove. Focaccia bread can be stored at room temperature for 1-2 days or in the fridge for longer storage.
- Storage: Store any leftover tomato sauce with fish in an airtight container and refrigerate for up to 2 days. Reheat briefly over the stove. Focaccia bread can be stored at room temperature for 1-2 days or in the fridge for longer storage.
- Bread substitute: If you don’t have focaccia, hoagie rolls or Italian bread can work for this recipe. You can also choose your preferred soft bun and make it your own.
- Bread substitute: If you don’t have focaccia, hoagie rolls or Italian bread can work for this recipe. You can also choose your preferred soft bun and make it your own.
- Other herbs: If you don't like cilantro, try fresh parsley.
- Other herbs: If you don't like cilantro, try fresh parsley.
- Add more spicyness: Sprinkle extra crushed red pepper flakes over the delicious fish sandwich for additional heat.
- Add more spicyness: Sprinkle extra crushed red pepper flakes over the delicious fish sandwich for additional heat.
Nutrition Information
Show Details
Serving
1
Calories
681kcal
(34%)
Carbohydrates
76g
(25%)
Protein
38g
(76%)
Fat
26g
(40%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Cholesterol
59mg
(20%)
Sodium
1281mg
(53%)
Potassium
604mg
(17%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
584IU
(12%)
Vitamin C
2mg
(2%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4to 5 Servings
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 681kcal | 34% |
| Carbohydrates | 76g | 25% |
| Protein | 38g | 76% |
| Fat | 26g | 40% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 59mg | 20% |
| Sodium | 1281mg | 53% |
| Potassium | 604mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 584IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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