Baked Cod with Tomato Cream Sauce



Under 30 minutes Without Eggs Without nuts Without peanuts

Nutritional Facts Per Serving

26 g
7 g
2 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 230
  • Lipides 11 g
    • Saturated fat  3 g
  • Cholesterol 85 mg
  • Sodium  890 mg
  • Carbs 7 g
    • fiber  2 g
    • Sugar  3 g
  • Protein 26 g


  • 2 packages (12 ounces each) Pacific Cod, thawed
  • 2 tablespoons Sensations Extra Virgin 100% Olive Oil
  • salt and freshly ground pepper
  • 1 can (14.5 ounces) Fire Roasted Diced Tomatoes
  • 1/2 cup Lucerne® Half and Half
  • 1/4 cup dry white wine


  1. Preheat oven to 425°F. Place cod fillets in a single layer in a baking dish.
  2. Drizzle evenly with olive oil and season to taste with salt and pepper.
  3. Bake until fish is opaque but still moist looking in center (cut to test), about 15 minutes. 
  4. Meanwhile, combine tomatoes and their juice, the half and half, and the wine in a blender or food processor. Mix until smooth. 
  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.
  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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