Good day everybody, this time we will give you sun dried tomato and rosemary cod recipes of dishes which might be straightforward to grasp. We are going to share with you the recipes that you are searching for. I’ve made it many instances and it is so delicious that you just guys will love it.
Sun Dried Tomato and Rosemary Cod Was looking for a healthy way to spruce up some fish so I experimented with some pantry ingredients I needed to use up and walla! Toss to combine and set aside until the fish is ready. To serve, top baked cod with sun dried tomato olive tapenade.
Sun Dried Tomato and Rosemary Cod is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Sun Dried Tomato and Rosemary Cod is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook sun dried tomato and rosemary cod using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Sun Dried Tomato and Rosemary Cod:
- Take 1 slice cod (can double the recipe for more if needed)
- Prepare 3 tsp olive oil
- Take 4 small garlic cloves, minced
- Get 1/3 cup white cooking wine of your choice
- Take 1/2 cup chicken stock
- Make ready 1/3 cup sundried tomatoes in olive oil
- Prepare 3 tbsp tomato paste
- Take 1 tbsp fresh chopped rosemary
- Make ready 1/4 tsp salt & black pepper
- Prepare 2 dash red pepper flakes for garnish
First you want to get a large saute pan and heat some oil. Add your cod pieces and brown on both sides. Then you want to take out the fish and make your creamy sun dried tomato sauce. Spread ¼ of the paste over each cod fillet.
Instructions to make Sun Dried Tomato and Rosemary Cod:
- In a medium saute pan, saute the oil and garlic on medium high heat for about 3 minutes and garlic is starting to turn golden brown.
- Salt & pepper the cod and add to saute pan. Sear the cod on either side for 4 minutes. Remove fish from pan and set aside.
- Add white wine, chicken stock, sun dried tomatoes, tomato paste and herbs. Whisk until combined and simmer on medium heat for 5 to 6 minute. Sauce will slightly thicken.
- Reduce heat and add fish back into the pan. Spoon sauce over the fish and cover. Continue to simmer another 5 minutes until flakes easily and is cooked thoroughly. Serve over rice and top with remaining sauce. Add a dash or two of red pepper flakes for garnish and a little heat. Enjoy!
Spread the paste on the top of the cod fillet. Place the potatoes on a rimmed baking sheet, and toss with a Tbs. oil and a pinch of salt and pepper. To make sun dried tomatoes, start by cutting your tomatoes on a board, and coating them with a herb seasoning, like basil. Using the pantry-friendly combination of tender jarred baby artichokes, sweet sun-dried tomatoes, and briny kalamata olives as our base kept prep work light and promised to infuse the mild fish with multiple layers of flavor. Crunchy Baked Cod with Sun-Dried Tomato Sauce.
Above is the right way to cook dinner sun dried tomato and rosemary cod, very straightforward to make. Do the cooking stages accurately, relax and use your heart then your cooking might be delicious. There are many recipes that you would be able to strive from this website, please discover what you need. If you like this recipe please share it with your friends. Happy cooking.
