Cod and Tomato Recipe
Impress your family and friends with a delicious cod and tomato recipe that's as easy to make as it is delicious.
Equipment
- Pots
- Kitchen towels
- Non-stick skillet
- Spoons and knives
Ingredients
- 3 cod filets (around 600 gr.)
- Sea salt
- pepper
- 2 tbsp flour
- 1/4 cup olive oil
- 2 garlic cloves sliced
- 1 onion chopped
- 400 g crushed tomatoes
- 1 tbsp sugar (optional)
- Fresh parsley
Nutrition
Calories: 2973kcal | Carbohydrates: 65g | Protein: 491g | Fat: 74g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 42g | Cholesterol: 1161mg | Sodium: 1993mg | Potassium: 12524mg | Fiber: 10g | Sugar: 34g | Vitamin A: 1943IU | Vitamin C: 74mg | Calcium: 607mg | Iron: 17mg
Servings: 4
Calories: 2973kcal
Notes
- The more you cook the crushed tomatoes the sweeter they will be - if you don’t want to add sugar just add a bit more water and cook on low for 10-20 minutes more.
- Cook the cod in the oil but don’t over cook, remove when they are still a bit raw in the middle, so they can finish cooking with the sauce.
Instructions
- Clean the cod filets and pat them dry with paper towels. Season with salt and pepper. Cover them loosely with flour.
- Heat a non-stick skillet to medium and add the olive oil.
- Place the filets skin side up and let them cook for about 5 minutes on each side, or until golden; reserve.
- In the same oil (or adding a bit more if needed) add the garlic and onion. Cook for about 7 minutes, just until the onion is translucent.
- Add the crushed tomatoes and sugar, bring to a simmer and cook on low for about 15 minutes—taste to adjust salt and pepper.
- Place the cod filets back in the skillet and let them cook for around 7 more minutes.
- Serve with fresh parsley.
KEYWORD: cod and tomato recipe
