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.
Servings: 4 servings
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.
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