Roasted Cod with Tomato Cream Sauce
Simple Spring Recipes
3/26/2020, 6 a.m.
Roasted Cod with Tomato Cream Sauce YIELDS: 4 / TOTAL TIME: 40 MINS
4 cod fillets (6 to 8 oz. each)
1 head of garlic, cut in half widthwise
3 pt. cherry tomatoes, cut in half
1 tsp. extra-virgin olive oil, plus more for drizzling
kosher salt & ground black pepper
1/4 c. chopped onion
1/2 c. dry white wine
1/2 c. low-sodium chicken stock
1 tbsp. tomato paste
1/4 c. heavy cream
1/4 c. chopped parsley
Preheat oven to 450° and line sheet pan with parchment paper. Add cod fillets, both garlic halves (with skin on, cut side up), and cherry tomatoes in a single layer, then drizzle with olive oil and season with salt and pepper. Bake until fish is opaque and cooked through, 15 minutes, then transfer fish to a plate and cover loosely with foil.
Meanwhile, in a saucepan over medium-high heat combine 1 teaspoon oil, onion, white wine, chicken stock and tomato paste, then season with salt and pepper. Bring to a boil and simmer, 5 minutes.
Squeeze garlic cloves from bulb (the skin should separate easily); add garlic and half of roasted tomatoes to sauce. Bring to a boil again and simmer, 5 more minutes. Turn off heat and insert immersion blender into pot; blend until smooth and stir in heavy cream.
Serve cod with tomato cream sauce and remaining roasted tomatoes. Garnish with parsley.
By JUDY KIM / PHOTO CREDIT: JUDY KIM