Cod with tomato sauce and basmati rice, lhj

4 Servings

Ingredients

Quantity Ingredient
4 tablespoons Olive oil; divided
1 medium Sweet onion; chopped
1½ pounds Plum tomatoes; seeded and sliced
1¼ teaspoon Salt; divided
Freshly ground pepper
2 pounds Cod; cut into 4 equal pieces
¼ cup All-purpose flour
1 teaspoon Chopped garlic
1 tablespoon Butter; no substitutions
1 cup Basmati rice; cooked according to package directions
Fresh oregano sprigs; for garnish

Directions

1. Heat 1 tablespoon oil in a large skillet over high heat, 1 minute. Add onion; reduce heat to medium and cook, stirring occasionally, until tender, 4 to 5 minutes. Add tomatoes, 1 teaspoon salt and ¼ teaspoon pepper. Cook 10 minutes, stirring occasionally until tomatoes have softened. Set aside, cover and keep warm.

2. Meanwhile, sprinkle both sides of cod with remaining ¼ teaspoon salt and pinch of pepper. Spread flour on a plate and dip both sides of fish lightly in flour.

3. Heat remaining 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat. Add garlic and immediately add the cod. Cook 4 minutes.

Turn fish, cover and continue cooking 3 to 4 minutes more until fish just flakes when tested with a fork. Remove fish to serving platters. Stir butter into tomato sauce and spoon over fish. Serve with rice. Garnish with oregano if desired.

NOTES : The secret to this sweet, four-ingredient tomato sauce is using a sweet onion like Vidalia, Maui, Walla Walla, Spanish or Texas Sweet. While the sauce simmers, cook the fish in a large nonstick skillet. Prep time: 10 minutes Cooking time: 15 minutes Low-fat Degree of difficulty: easy Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #940 by "abprice@..." <abprice@...> on Dec 2, 1997

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