Golden, crisp cod topped with a bright tomato and herb sauce makes a dinner that tastes like summer, any night of the week. The fish fries up crunchy in minutes, while cherry tomatoes, garlic and parsley melt into a fresh, savory sauce. If you enjoy simple fish dinners, you will also like our Chilled Pollock.
Ingredients
- 500 g (1.1 lb) cod fillets, cut into pieces
- Flour for dredging, salt, lemon zest
- For the sauce: 1 onion (half-rings)
- 2 garlic cloves
- 200 g cherry tomatoes (halved)
- A large bunch of parsley
- Vegetable oil, salt
Instructions
- Make the sauce: sauté the onion in oil, add the garlic, then the cherry tomatoes after 2 minutes. Cook until the tomatoes soften. Stir in the chopped parsley and simmer 3 minutes, stirring; salt to taste.
- Dredge the cod pieces in flour mixed with salt and lemon zest; pan-fry in a very hot skillet until crisp.
- Plate the fish and spoon the tomato sauce over the top.
Tips
- Pat the cod dry before dredging so the coating stays crisp.
- Keep the skillet very hot and do not crowd the fish; for another baked fish idea, try our Baked Whole Fish with Honey-Mustard Glaze.
- For guidance on seafood safety, see the U.S. Department of Agriculture.
Nutrition: per 100 g: 112 kcal, protein 12.6 g, fat 6.2 g, carbs 1 g