It might be weird, but every single time I see heirloom tomatoes in the grocery store, I almost loose my mind! I don’t cook with them often enough, but they are absolutely to die for. They are soooo tasty and full of flavor! I honestly think they can go with ANY dish and take it to the next level. It did with the cod tonight! Cod is really good no matter which way you prepare it, but with a gorgeous heirloom tomato and white wine sauce to accompany it, oh my gosh….completely out of this world!
- 1½ – 2 lbs fresh cod
- 1 packet heirloom tomatoes, cut in slices
- 2 – 3 tablespoons olive oil
- ½ teaspoon red pepper flakes
- 4 – 5 cloves garlic
- juice of 1 lemon
- zest of 1 lemon
- ¼ cup white wine
- salt and pepper to taste
- 2 tablespoons butter
- 4 leaves fresh basil, chopped
- Heat oil in large non stick skillet and saute garlic and red pepper flakes until fragrant, about 1 minute. Add cherry tomatoes and cook until softened, but hold their shape, about 10-12 minutes.
- Add white wine and allow to come to a simmer. Stir in basil, lemon juice, lemon zest, salt and pepper and cook for another 2-3 minutes.
- Transfer sauce to a different bowl.
- Heat a little bit more oil on the skillet. Season cod with salt and pepper and place in pan for about 5-8 minutes a side until browned. At this point, I added in the 2 tablespoons of butter and basted each piece of cod with the melted butter to make the fish more moist and succulent**
- When both sides of the fish is browned and crispy, add the tomato and white wine sauce back on the fish and plated accordingly.
- I served the fish with a nice Caesar salad on the side, but anything will do because, lets face it, what doesn’t go good with fish?!