Cod with Warm Tomato Salsa From Lhj
INGREDIENTS:
4 tb Olive oil; divided
1 md Sweet onion; chopped
1 1/2 lb Plum tomatoes; seeded and
-sliced
1 1/4 ts Salt; divided
Freshly ground pepper
2 lb Cod; cut into 4 equal pieces
1/4 c All-purpose flour
1 ts Chopped garlic
1 tb Butter; no substitutions
1 c Basmati rice; cooked
-according to package
-directions
Fresh oregano sprigs; for
-garnish
4 tb Olive oil; divided
1 md Sweet onion; chopped
1 1/2 lb Plum tomatoes; seeded and
-sliced
1 1/4 ts Salt; divided
Freshly ground pepper
2 lb Cod; cut into 4 equal pieces
1/4 c All-purpose flour
1 ts Chopped garlic
1 tb Butter; no substitutions
1 c Basmati rice; cooked
-according to package
-directions
Fresh oregano sprigs; for
-garnish
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 1/4 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 1/4 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
2. Meanwhile, sprinkle both sides of cod with remaining 1/4 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