- Marinate Time
- 15 mins
- Prep Time
- 5 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 2 pkg
- Pacific Cod, thawed
- 12 ounces each
- 2 tbsp
- Sensations Extra Virgin 100% Olive Oil
- salt and freshly ground pepper
- 1 can
- Fire Roasted Diced Tomatoes
- 14.5 ounces
- 1/2 cup
- Lucerne® Half and Half
- 1/4 cup
- dry white wine
Method
- Step 1
- Preheat oven to 425°F. Place cod fillets in a single layer in a baking dish.
- Step 2
- Drizzle evenly with olive oil and season to taste with salt and pepper.
- Step 3
- Bake until fish is opaque but still moist looking in center (cut to test), about 15 minutes.
- Step 4
- Meanwhile, combine tomatoes and their juice, the half and half, and the wine in a blender or food processor. Mix until smooth.
- Step 5
- Pour 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.
- Step 6
- When 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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