Saying this dish is simple to prepare really is an understatement. It’s one of those recipes that comes together so quickly, but because of the combination of flavorful ingredients, it tastes like something you have slaved over. We chose to bake the cod fillets so we could prepare the sauce while the fish bakes in the oven. Since cod is such a mild fish, the bright flavors of the wine, lemon, and herbs really pop in this dish. All that saucy goodness is begging for a crust piece of bread to soak it up. Feel free to serve this over quinoa, pasta, rice or zoodles.
Cod is such a fun fish to cook. The flavors and methods of preparing this slightly sweet flaky fish are endless! Trust us when we say you will love this one. Don’t be surprised if you have the urge to lick the plate. Go for it, we completely understand
2 4oz Sizzlefish Cod Fillets
Salt; to taste
Ground Black Pepper; to taste
1 TBSP Olive Oil
1/2 tsp Crushed Red Pepper Flakes
4 Garlic Cloves, minced well
1 Shallot, sliced thin
1 Pint Cherry Tomatoes, sliced in half
1/2 cup White Wine
2 TBSP Fresh Lemon Juice
1 TBSP Fresh Lemon Zest, divided
1/4 tsp Kosher Salt (more to taste)
1/8 tsp Fresh Ground Black Pepper
1/4 cup Fresh Basil, roughly chopped
2 TBSP Fresh Oregano, roughly chopped
Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
Season the cod fillets with salt and pepper.
Place the pan in the preheated oven and bake for 15-20 minutes depending on thickness. The fillets should reach 145 degrees when done.
While the cod cooks, prepare the sauce by placing the olive oil in a large shallow pan. Heat the pan on medium.
Once the oil is heated, place the crushed red pepper flakes, minced garlic and sliced shallot into the pan.
Cook for about 2 minutes or until the mixture becomes fragrant and the shallots start to become slightly translucent.
Next add the sliced cherry tomatoes to the garlic mixture and cook for an additional 5 minutes or until they just start to soften, stir occasionally.
When the tomatoes are just starting to cook, but are still slightly firm, add the white wine, lemon juice, 1 ½ tsp lemon zest, salt and pepper.
Cook the sauce for 10 minutes stirring when needed. Add the chopped basil and oregano to the sauce, stir to combine.
Place the cooked cod fillets in the sauce and coat well with the tomato mixture. Serve warm.
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