Cod with tomato sauce and basmati rice, lhj
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil; divided |
| 1 | medium | Sweet onion; chopped |
| 1½ | pounds | Plum tomatoes; seeded and sliced |
| 1¼ | teaspoon | Salt; divided |
| Freshly ground pepper | ||
| 2 | pounds | Cod; cut into 4 equal pieces |
| ¼ | cup | All-purpose flour |
| 1 | teaspoon | Chopped garlic |
| 1 | tablespoon | Butter; no substitutions |
| 1 | cup | Basmati rice; cooked according to package directions |
| Fresh oregano sprigs; for garnish | ||
Directions
1. Heat 1 tablespoon oil in a large skillet over high heat, 1 minute. Add onion; reduce heat to medium and cook, stirring occasionally, until tender, 4 to 5 minutes. Add tomatoes, 1 teaspoon salt and ¼ teaspoon pepper. Cook 10 minutes, stirring occasionally until tomatoes have softened. Set aside, cover and keep warm.
2. Meanwhile, sprinkle both sides of cod with remaining ¼ teaspoon salt and pinch of pepper. Spread flour on a plate and dip both sides of fish lightly in flour.
3. Heat remaining 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat. Add garlic and immediately add the cod. Cook 4 minutes.
Turn fish, cover and continue cooking 3 to 4 minutes more until fish just flakes when tested with a fork. Remove fish to serving platters. Stir butter into tomato sauce and spoon over fish. Serve with rice. Garnish with oregano if desired.
NOTES : The secret to this sweet, four-ingredient tomato sauce is using a sweet onion like Vidalia, Maui, Walla Walla, Spanish or Texas Sweet. While the sauce simmers, cook the fish in a large nonstick skillet. Prep time: 10 minutes Cooking time: 15 minutes Low-fat Degree of difficulty: easy Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #940 by "abprice@..." <abprice@...> on Dec 2, 1997