Delicious Cod with Tomato-Cream Sauce recipe

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Ingredients

4 chopped sun-dried tomatoes
¼ pound cod fillets
1 tablespoon flour, or as needed
salt and pepper to taste
1 tablespoon butter
1 tablespoon chopped onion
4 ounces tomatoes, sliced
4 ounces zucchini, sliced
2 ounces creme fraiche
1 teaspoon dried rosemary
1 pinch salt and freshly ground black pepper to taste
1 tablespoon tomato paste, or as needed

Nutrition Info

388.5 calories
carbohydrate: 42.1 g
cholesterol: 76.4 mg
fat: 19.3 g
fiber: 9 g
protein: 21.2 g
saturatedFat: 11.1 g
servingSize: -
sodium: 1506.7 mg
sugar: 26 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place sun-dried tomatoes in a bowl and cover with warm water. Soak for 15 minutes. Drain and chop.

  2. Lightly dust cod with flour and season with salt and pepper. Heat butter in a skillet and cook cod until lightly browned, about 3 minutes per side. Transfer cod to a baking dish with a lid.

  3. Preheat the oven to 350 degrees F (175 degrees C).

  4. Add onion to skillet and cook over medium heat until soft and translucent, about 5 minutes. Add drained sun-dried tomatoes, tomatoes, zucchini, creme fraiche, rosemary, salt, and pepper. Cook for 2 minutes. Stir in tomato paste to thicken sauce. Pour mixture over fish in the baking dish and cover.

  5. Bake in preheated oven until fish flakes easily with a fork, about 30 minutes.

Recipe Yield

2 servings

Recipe Note

Cod fillets with fresh and sun-dried tomatoes in a creamy sauce with zucchini. Serve with cooked mixed vegetables (such as carrots and peppers) if a low-carb diet is preferred, otherwise serve with pasta or rice.

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