Roasted Cod with Tomato Cream Sauce
By Judy Kim

Yields:
4
Prep Time:
15 mins
Total Time:
40 mins
The perfect light and bright weeknight meal.
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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 cup chopped onion
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken stock
- 1 Tbsp. tomato paste
- 1/4 cup heavy cream
- 1/4 cup chopped parsley
Directions
- 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.
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