- 4 chopped sun-dried tomatoes (optional)
- 1/4 pound cod fillets
- 1 tablespoon flour, or as needed
- salt and pepper to taste
- 1 tablespoon butter
- 1 tablespoon chopped onion
- 4 ounces tomatoes, sliced
- 4 ounces zucchini, sliced (optional)
- 2 ounces creme fraiche
- 1 teaspoon dried rosemary
- 1 pinch salt and freshly ground black pepper to taste
- 1 tablespoon tomato paste, or as needed
- Place sun-dried tomatoes in a bowl and cover with warm water. Soak for 15 minutes. Drain and chop.
- Lightly dust cod with flour and season with salt and pepper. Heat butter in a skillet and cook cod until lightly browned, about 3 minutes per side. Transfer cod to a baking dish with a lid.
- Preheat the oven to 350 degrees F (175 degrees C).
- Add onion to skillet and cook over medium heat until soft and translucent, about 5 minutes. Add drained sun-dried tomatoes, tomatoes, zucchini, creme fraiche, rosemary, salt, and pepper. Cook for 2 minutes. Stir in tomato paste to thicken sauce. Pour mixture over fish in the baking dish and cover.
- Bake in preheated oven until fish flakes easily with a fork, about 30 minutes.
07/20/2019
recipepes.com
delicious cod with tomato-cream sauce, recipe
PT15M
PT1H
5
455 calories
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