Baked Cod with Tomato Cream Sauce
Prep Time
Serves
Cooking Mode
2 pkg Pacific Cod, thawed
2 tbsp Sensations Extra Virgin 100% Olive Oil
salt and freshly ground pepper
1 can Fire Roasted Diced Tomatoes
½ cup Lucerne® Half and Half
¼ cup dry white wine
2 pkg Pacific Cod, thawed
2 tbsp Sensations Extra Virgin 100% Olive Oil
salt and freshly ground pepper
1 can Fire Roasted Diced Tomatoes
½ cup Lucerne® Half and Half
¼ cup dry white wine
Directions
1Preheat oven to 425°F. Place cod fillets in a single layer in a baking dish.
2Drizzle evenly with olive oil and season to taste with salt and pepper.
3Bake until fish is opaque but still moist looking in center (cut to test), about 15 minutes.
4Meanwhile, combine tomatoes and their juice, the half and half, and the wine in a blender or food processor. Mix until smooth.
5Pour mixture into a 12-inch frying pan. Place over medium-high heat and whisk often until mixture has reduced down by about half, about 10 minutes.
6When fish is done, transfer to individual dinner plates and top with some of the tomato sauce. Offer additional sauce to add to taste.
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Personal Note
Personal Note