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This Cod Recipe with Tomato Cream Sauce is another EatingWell recipe that my husband made for me while I was in meetings. It was quite tasty & pretty fast & easy to make. We used Tilapia instead of Cod.
What Fish Could You Substitute For Cod?
The best substitutes for cod are tilapia or flounder.
You could also substitute haddock in fish and chips.
Is Cod A Healthy Sea Food?
Cod does not contain high amounts of omega 3 fatty acids, but it is low in mercury and can be a nutritious part of a healthy diet.
Is Shallot The Same As Onion?
Shallots and onions are in the same family, but there is a difference in the flavor.
Shallots have a sweet and mild (although pronounced) flavor, with a hint of garlic.
Onions have more of a bite than shallots.
Cod with Tomato Cream Sauce
Cod with Tomato Cream Sauce
This Cod with Tomato Cream Sauce is another EatingWell recipe that my husband made for me while I was in meetings. It was quite tasty & pretty fast & easy to make.
Ingredients
recipe by: EatingWell.com
- 1-1 1/4 Pounds Cod , Pacific or tilapia fillets, cut into 4 pieces
- 3 teaspoons Thyme, chopped fresh, divided
- 1/2 teaspoon Salt, divided
- 1/4 teaspoon Pepper, freshly ground
- 1 Tablespoon Olive Oil, extra-virgin
- 1 Shallot, chopped
- 2 Cloves Garlic, minced
- 3/4 Cup White Wine
- 1 14- Ounce Diced Tomatoes
- 1/4 Cup Cream, heavy, or half-and-half
- 1/2 teaspoon Cornstarch
Instructions
- Season fish with 1 teaspoon thyme, 1/4 teaspoon salt and pepper.1-1 1/4 Pounds Cod , 3 teaspoons Thyme, 1/2 teaspoon Salt, 1/4 teaspoon Pepper
- Heat oil in a large skillet over medium heat.1 Tablespoon Olive Oil
- Add shallot, garlic and 1 teaspoon thyme; cook, stirring, until beginning to soften, about 1 minute.1 Shallot, 2 Cloves Garlic, 3 teaspoons Thyme
- Add wine, tomatoes and the fish to the pan; bring to a simmer.3/4 Cup White Wine, 1 14- Ounce Diced Tomatoes
- Cover and cook until the fish is cooked through, 4 to 6 minutes.
- Transfer the fish to a large plate; keep warm.
- Whisk cream and cornstarch in a small bowl.1/4 Cup Cream, 1/2 teaspoon Cornstarch
- Add to the pan, along with the remaining 1 teaspoon thyme and 1/4 teaspoon salt.
- Cook, stirring, for 1 minute.
- Divide the fish and sauce among 4 shallow bowls.
Recipe Notes
left overs may be refrigerated for 3-4 days
Nutrition
Serving: 0.25pound, Calories: 262kcal, Carbohydrates: 8g, Protein: 27g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 78mg, Sodium: 527mg, Potassium: 869mg, Fiber: 2g, Sugar: 4g, Vitamin A: 472IU, Vitamin C: 15mg, Calcium: 81mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh wow, this is a great recipe! Looks delicious! I like finding new ways to eat fish, Eating Well is a great magazine!