Ingredients:
For the Lemon Basil Tomato Sauce:
2 tablespoons (28ml) olive oil
1/4 teaspoon crushed red pepper flakes
3 large cloves of garlic, finely minced
1 pint juicy cherry tomatoes, sliced in half
1/4 cup (57ml) vegetable broth
1/2 cup fresh basil, finely chopped
2 tablespoons (28ml) fresh lemon juice
1/2 teaspoon fresh lemon zest
1/2 teaspoon salt (more to taste)
1 teaspoon granulated sugar
1/4 teaspoon fresh ground black pepper (more to taste)
For the Cod:
2 tablespoons (28ml) olive oil
1 and 1/2 pounds fresh cod, cut into 4 fillets
Salt and pepper
Directions:
In a large sauté pan over medium heat, warm the olive oil. Add the crushed red pepper flakes and garlic, and sauté for 1
minute, or until the garlic is fragrant but not browned.
Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape, about 8 to
12 minutes.
Add the vegetable broth, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest,
salt, sugar, and pepper, and cook for 2 minutes. Taste and adjust seasoning as needed.
Transfer the sauce into a bowl and set aside until needed.
For the cod, heat oil in a large nonstick pan or skillet over medium heat. Pat the cod dry with paper towels. Season both
sides of the cod with salt and pepper.
Place the cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for
another 3 to 4 minutes, or until it’s cooked through.
Pour the lemon basil tomato sauce over the cod, let the sauce warm up for a minute, then remove from heat and serve at
once.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings