The Garden Gate Recipe Collection

Poached Cod in Tomato Basil Sauce (or Whitefish)

 

 

For the White Wine Tomato Basil Sauce :
2 Tbs. olive oil
1/2 tsp. crushed red pepper flakes
2 large cloves garlic, minced
1 pint cherry tomatoes, halved
1/4 cup crisp white wine (Franzia Crisp White, or Pinot Grigio)
1/2 cup fresh basil (dry herbs will not work for this recipe)
2 Tbs. fresh lemon juice
1/2 tsp. fresh lemon zest (from one lemon...always zest before juicing)
1/2 tsp. salt, or more, to taste
1/4 tsp. fresh ground black pepper, or more, to taste.

For the Cod:
2 Tbs. olive oil (I would add a pat of butter, for extra flavor & richness)
1.5# fresh (or frozen, thawed and dried)
Kosher or sea salt & fresh cracked black pepper, to taste

For the White Wine Tomato Basil Sauce:
1.Heat oil in a large (good quality non-stick) saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.