Roasted Cod with Tomato Cream Sauce

Have you ever noticed that when it comes to eating things that were once alive, be it warm or cold blooded, we tend to eat creatures less attractive or that appear stupid. While there are exceptions such as deer or rabbits, for the most part this is true.

Doubt me? There are dairy farms and cattle ranches. Dairy cows are raised for their milk and all that yummy milk byproduct such as ice cream and cheese. You don’t eat a dairy cow, but you do eat a beef cow. The difference? Just look at their faces – one is cute and the other isn’t.

Okay, so as calves, both are simply adorable. But they don’t both grow up to be cute.

We eat a dolphin fish (Mahi-Mahi) but not a dolphin. I’m just saying. Cod swimming about aren’t as cute as a gold fish. So I don’t mind eating cod.

This is just a theory. I have no real facts.

Anyhow, it’s getting to be the end of our tomato growing season. I’ve been using tomatoes in anything and everything. Love this dish – so creamy!

Roasted Cod with Tomato Cream Sauce
Roasted Cod and Tomatoes
4 Cod Fillets (6 to 8 oz. each)
1 head of garlic, cut in half width-wise
1 pint Small Red Tomatoes, cut in half
1 pint Small Yellow or Orange Tomatoes, cut in half
1 teaspoons extra-virgin Olive Oil, plus more for drizzling
Kosher Salt
Freshly ground Black Pepper

Bake the Cod with Tomatoes and Garlic
Heat oven to 450 degrees and line sheet pan with parchment paper. Add cod fillets, both garlic halves with skin on, cut side up. Set aside.

Cut all the tomatoes in half. Add the tomatoes to the pan with the cod 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.

Tomato Cream Sauce
1/4 cup chopped Onion
1/2 cup dry White Wine
1/2 cup Chicken Stock
1 tablespoon Tomato Paste from a tube
Kosher Salt to taste
White Pepper to taste
1/4 cup Heavy Cream
1/4 cup chopped Parsley

Prepare the Tomato Cream Sauce
Chop the onion and set aside.

In a saucepan over medium-high heat combine 1 teaspoon oil, onion, white wine, chicken stock and tomato paste, then season with salt and white pepper. Bring to a boil then reduce and let simmer for 5 minutes.

Finish the Dish and Serve
Remove the pan from the oven. Remove the garlic bulb and half of the tomatoes. Cover pan and keep fish with remaining tomatoes warm.

Squeeze 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. While the sauce is finishing, chop parsley for garnish and set aside.

Serve cod with tomato cream sauce and remaining roasted tomatoes. Garnish with parsley.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.