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.

Tony

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

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

Cook's Note:

You can also use cream instead of creme fraiche. The sun-dried tomatoes are not essential, but improve the taste.

Nutrition Facts

389 calories; protein 21.2g 42% DV; carbohydrates 42.1g 14% DV; fat 19.3g 30% DV; cholesterol 76.4mg 26% DV; sodium 1506.7mg 60% DV. Full Nutrition
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