Cod with Tomato Cream Sauce

Cod with Tomato Cream Sauce

Cod with Tomato Cream Sauce

This silky tomato sauce with a touch of cream makes the cod sing with a light flavor. Serve with: Farro or rice and a mixed vegetable salad.

ingredients

1-1¼ pounds of cod (see tip) or tilapia fillets, cut into 4 pieces

3 teaspoons chopped fresh thyme, divided

½ teaspoon salt, divided

¼ teaspoon freshly ground pepper

1 tablespoon extra virgin olive oil

1 shallot shallot

2 cloves of garlic, chopped

¾ cup of white wine

1 can of 14 ounces of tomatoes cut into cubes

¼ cup thick cream or half a half

½ teaspoon of cornstarch

preparation

1- Season the fish with 1 teaspoon of thyme, ¼ teaspoon of salt and pepper. Heat the oil in a large skillet over medium heat. Add the shallot, garlic and 1 teaspoon of thyme; Stir until softened, about 1 minute. Add the wine, tomatoes and fish to the pan; bring to a simmering. Cover and cook until fish is cooked, 4 to 6 minutes. Transfer the fish on a large plate; stay warm

2- Beat the cream and cornstarch in a small bowl. Add to the skillet, with the rest 1 teaspoon thyme and ¼ teaspoon salt. Cook, stirring for 1 minute. Divide fish and sauce between 4 shallow bowls.

Tip: Overfishing and trawling have significantly reduced the amount of cod in the United States and the Canadian Atlantic Ocean and destroyed the seabed. For sustainably caught cod, choose Pacific cod from the United States or Icelandic and Northeast Arctic Atlantic cod. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.