Cod Fillets with Colorful Tomato Basil Sauce

One common way to cook cod the Chinese way is by steaming it with some fermented black beans and soy sauce, some might like it with crunchy fermented soybeans sprinkle on top. But I want something juicy this time, something I can drizzle the sauce all over starchy sides. So here it is, cod fillets served with juicy, sourish, and slightly sweet tomato basil sauce.

Cod fillets with colorful tomato basil sauce -

Ingredients (about 2 servings)?

• 2 medium cod fillets (skin removed)
• 1 to 1 1/2 cups colorful cherry tomatoes
• 1 cup basil 
• 1/2 cup dry white wine
• 1/2 lemon
• 4 garlic cloves
• 1 red chili
• 2 tablespoons olive oil
• Some salt
• Some freshly ground black pepper

How?

Preheat the oven to 375 degrees Fahrenheit. Line a baking dish with foil.

Colorful cherry tomatoes can be a rare find in Taiwan. I've been passing by these beauties many times since the price tag is not so adorable. However, since I'm already using such high quality cod fillets, I know these tomatoes will not disappoint, and it won't hurt that bad to indulge a little once a while.

Halve these tomatoes. 

Peel and finely chop the garlic cloves. Destem the chili and finely chop the remaining section. Sprinkle some salt and black pepper on both sides of the cod fillets. Finely chop the basil leaves. Zest and juice half lemon.

Drizzle some oil to the pan and turn to medium high heat. Once warmed, add in the fish fillets and sear till colored, should be golden to slightly browned. Flip and sear the other side till colored.

Transfer the fillets to prepared baking dish and into the oven for 5 minutes or longer depending on the thickness of the fish. 

Using the same pan with medium heat, add in garlic and chili along with 1/4 teaspoon of salt. Give it a quick sear then add in halved tomatoes. Cook till softened but not mushed. Turn to medium high heat. Add in the lemon juice, lemon zest, and dry white wine to deglaze the pan. Cook till the sauce has been reduced by about half.

Mix in chopped basil leaves and cook for another 10 seconds or so.

Remove the fish fillets from the oven and transfer onto the serving plate/s. Scoop the tomato basil sauce over and it's ready to serve. 

This fish recipe is sturdy enough to be the main dish itself. Maybe serve it with other starchy ingredients such as potatoes or steamed white rice. 

Even though it's more of a western dish, but trust me, the sauce tastes even better when spooned over the rice. These two make a powerful combo. 


Other fish recipes:

• No ketchup needed sweet and sour snapper
• Simplified version of steamed salmon with salted black beans (豆鼓蒸魚)
• Asian dried anchovies and five-spice bean curd stir-fry
• Grilled salmon ciabatta sandwich for two - with a hint of Creole seasoning
• Smoked salmon and soft scrambled eggs croissant sandwich