Wednesday, March 6, 2013
Cod Sauteed in Olive Oil with Tomatoes
You know when you make a really good dish but your pictures are terrible. You go back and forth between do I post this or not. Right now I am the point of- I will write it but not certain if I will hit that publish button. But it was a good recipe and I would hate to keep it all to myself. So this big mess you see in the picture above is Cod Sauteed with Olive Oil and Tomatoes. The flavors were so simple and and this dish was so good. I am hoping to remember to make this dish again when the weather gets warmer and the garden is overflowing with fresh tomatoes and herbs. Hopefully I will get a better picture for you then too. Until then you need to take my word for it. If you are looking for a good fish recipe this Sauteed Cod is one you should definitely try...enjoy!!!
recipe adapted from Simply Recipes
1 pound thin skinless fish fillets
1/4 cup olive oil
1 (14 ounce) can fire roasted diced tomatoes
2 teaspoons Italian seasoning
A splash of Tabasco or other hot sauce
Black pepper to taste
Remove any pin bones from the fillets and pat them dry. Salt the fish fillets well and set out on a cutting board. Heat the olive oil in a saute pan and set it over medium heat for 2 minutes. Add the fish fillets, which should sizzle gently. Cook undisturbed for 90 seconds.
When you see the bottom of the fish fillets turn opaque, tilt the pan and, using a large spoon, baste the tops of the fish with the hot oil. Do this constantly until the top of the fillets begin to flake, about 3 minutes.
Add the diced tomatoes to the pan, the Italian seasoning and the splash of Tabasco and black pepper. Swirl around in the pan to combine and let this cook until everything is heated through. Turn off the heat.
Serve with crusty bread to sop up the sauce.
Last year at this time I made French Bread in the Bread Machine.
Two years ago at this time I made Peanut Sesame Noodles.