Name: Roasted Cod with Tomato Cream Sauce
Prep time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 4 cod fillets (6 to 8 oz. each); 1 head of garlic, cut in half widthwise; 3 pt. cherry tomatoes, cut in half; 1 tsp. extra-virgin olive oil, plus more for drizzling; kosher salt; Freshly ground black pepper; 1/4 c. chopped onion; 1/2 c. dry white wine; 1/2 c. low-sodium chicken stock; 1 tbsp. tomato paste; 1/4 c. heavy cream; 1/4 c. chopped parsley

Step 1Preheat oven to 450° and line sheet pan with parchment paper. Add cod fillets, both garlic halves (with skin on, cut side up), and cherry tomatoes in a single layer, then drizzle with olive oil and season with salt and pepper. Bake until fish is opaque and cooked through, 15 minutes, then transfer fish to a plate and cover loosely with foil.

Step 2Meanwhile, in a saucepan over medium-high heat combine 1 teaspoon oil, onion, white wine, chicken stock and tomato paste, then season with salt and pepper. Bring to a boil and simmer, 5 minutes.

Step 3Squeeze garlic cloves from bulb (the skin should separate easily); add garlic and half of roasted tomatoes to sauce. Bring to a boil again and simmer, 5 more minutes. Turn off heat and insert immersion blender into pot; blend until smooth and stir in heavy cream.

Step 4Serve cod with tomato cream sauce and remaining roasted tomatoes. Garnish with parsley.

Roasted Cod with Tomato Cream Sauce

Ingredients

Directions

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