Chris G
02-03-2011, 05:26 PM
Here's a recipe I had for Halibut but, it's killer for cod too.
Ingredients:
2 tablespoons olive oil
1 onion, sliced thinly
Salt and freshly ground black pepper
1 1/2 cups peeled, seeded, and chopped tomato or 28-ounce can tomatoes, drained and chopped
2 cloves garlic, minced
2 tablespoons minced fresh basil leaves or 1/2 teaspoon dried crumbled
1 1/2 teaspoons minced fresh thyme leaves
4 cod fillets (6 ounces each), cut about 1-inch thick
1/2 cup chicken broth combined with 2 teaspoons cornstarch
2 teaspoons tomato paste
1/4 cup minced fresh parsley leaves, for serving
Directions:
In a skillet heat the oil over moderate heat until it is hot, add the onion and salt and pepper to taste, and cook the onion, stirring occasionally, for 5 to 7 minutes, or until it is golden. Add the tomato, garlic, basil, and thyme and cook the mixture until thick, stirring occasionally, about 3 to 5 minutes more. Spoon half the tomato mixture into an oiled shallow flameproof baking dish just large enough to hold the fish in one layer, arrange the fish fillets on top of the tomato mixture, and sprinkle them with salt and pepper, to taste. Spoon the remaining tomato mixture over the fish and bake it in a preheated 375 degree F oven, covered with foil, until the fish just flakes about 15-20 minutes.
With a spatula, carefully transfer the fish to a large plate. Bring the tomato mixture in the baking dish to a simmer over moderate heat, add the broth and cornstarch mixture and the tomato paste, and simmer the sauce, stirring, until it is thickened.
Serve fish over your choice of rice or pasta (I like gremelli pasta) and top with tomato mixture.
Ingredients:
2 tablespoons olive oil
1 onion, sliced thinly
Salt and freshly ground black pepper
1 1/2 cups peeled, seeded, and chopped tomato or 28-ounce can tomatoes, drained and chopped
2 cloves garlic, minced
2 tablespoons minced fresh basil leaves or 1/2 teaspoon dried crumbled
1 1/2 teaspoons minced fresh thyme leaves
4 cod fillets (6 ounces each), cut about 1-inch thick
1/2 cup chicken broth combined with 2 teaspoons cornstarch
2 teaspoons tomato paste
1/4 cup minced fresh parsley leaves, for serving
Directions:
In a skillet heat the oil over moderate heat until it is hot, add the onion and salt and pepper to taste, and cook the onion, stirring occasionally, for 5 to 7 minutes, or until it is golden. Add the tomato, garlic, basil, and thyme and cook the mixture until thick, stirring occasionally, about 3 to 5 minutes more. Spoon half the tomato mixture into an oiled shallow flameproof baking dish just large enough to hold the fish in one layer, arrange the fish fillets on top of the tomato mixture, and sprinkle them with salt and pepper, to taste. Spoon the remaining tomato mixture over the fish and bake it in a preheated 375 degree F oven, covered with foil, until the fish just flakes about 15-20 minutes.
With a spatula, carefully transfer the fish to a large plate. Bring the tomato mixture in the baking dish to a simmer over moderate heat, add the broth and cornstarch mixture and the tomato paste, and simmer the sauce, stirring, until it is thickened.
Serve fish over your choice of rice or pasta (I like gremelli pasta) and top with tomato mixture.