Description
A delicate cod dish with a rich tomato cream sauce, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1.5 lbs cod fillets (skinless and boneless)
- 3 tbsp unsalted butter (divided)
- 1 tbsp extra virgin olive oil
- 4 cloves garlic (thinly sliced)
- 1 can diced tomatoes ((14.5 oz, undrained))
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tsp dried oregano
- Salt (to taste)
- black pepper (to taste)
- 1 tbsp fresh lemon juice
Instructions
- Pat cod dry, season with salt and pepper, and let rest for 10 minutes.
- Heat olive oil and 1 tbsp butter in a skillet over medium-high heat; sear cod 3-4 minutes per side until golden and partially cooked. Remove and set aside.
- Reduce heat to medium, add remaining butter, garlic, and oregano; sauté for 1 minute until fragrant.
- Add tomatoes and scrape up browned bits; simmer for 5-7 minutes until slightly thickened. Stir in cream and simmer 2 minutes.
- Remove from heat, stir in parmesan and lemon juice. Return cod to pan, spoon sauce over fish, and let rest covered for 2-3 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 30
- Cholesterol: 90
Keywords: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water to maintain sauce consistency. Do not freeze.