Baked Cod in Herbed Tomato White Wine Sauce
Ingredients
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2 Sizzlefish Cod Fillets
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White Wine Tomato Herb Sauce
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Salt; to taste
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Ground Black Pepper; to taste
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1 TBSP Olive Oil
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1/2 tsp Crushed Red Pepper Flakes
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4 Garlic Cloves, minced well
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1 Shallot, sliced thin
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1 Pint Cherry Tomatoes, sliced in half
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1/2 cup White Wine
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2 TBSP Fresh Lemon Juice
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1 TBSP Fresh Lemon Zest, divided
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1/4 tsp Kosher Salt (more to taste)
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1/8 tsp Fresh Ground Black Pepper
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1/4 cup Fresh Basil, roughly chopped
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2 TBSP Fresh Oregano, roughly chopped
Description
- Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
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Season the cod fillets with salt and pepper.
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Place the pan in the preheated oven and bake for 15-20 minutes depending on thickness. The fillets should reach 145 degrees when done.
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While the cod cooks, prepare the sauce by placing the olive oil in a large shallow pan. Heat the pan on medium.
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Once the oil is heated, place the crushed red pepper flakes, minced garlic and sliced shallot into the pan.
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Cook for about 2 minutes or until the mixture becomes fragrant and the shallots start to become slightly translucent.
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Next add the sliced cherry tomatoes to the garlic mixture and cook for an additional 5 minutes or until they just start to soften, stir occasionally.
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When the tomatoes are just starting to cook, but are still slightly firm, add the white wine, lemon juice, 1 ½ tsp lemon zest, salt and pepper.
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Cook the sauce for 10 minutes stirring when needed. Add the chopped basil and oregano to the sauce, stir to combine.
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Place the cooked cod fillets in the sauce and coat well with the tomato mixture. Serve warm.