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Delicious Cod with Tomato-Cream Sauce

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"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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Ingredients

50 m servings 388
Original recipe yields 2 servings

Directions

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  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.

Footnotes

  • 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


Per Serving: 388 calories; 19.3 42.1 21.2 76 1507 Full nutrition

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