Cod with Tomato Cream Sauce


3 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 211.8
  • Total Fat: 5.3 g
  • Cholesterol: 59.5 mg
  • Sodium: 329.6 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 0.6 g
  • Protein: 21.9 g

View full nutritional breakdown of Cod with Tomato Cream Sauce calories by ingredient



Number of Servings: 5

Ingredients

    1-1/4 pounds Pacific cod or tilapia fillets, cut into 5 pieces
    3 teaspoons chopped fresh thyme, divided
    1/2 teaspoon salt, divided
    1/4 teaspoon freshly ground black pepper
    1 tablespoon extra-virgin olive oil
    1 shallot, chopped
    2 cloves garlic, minced
    3/4 cup white wine
    1 14-ounce can diced tomatoes
    1/4 cup heavy cream or half-and-half (nutrional value calculated with half-and-half)
    1/2 teaspoon cornstarch

Directions

Season fish with 1 teaspoon thyme, 1/4 teaspoon salt, and pepper. Heat oil in a large skillet over medium heat. Add shallot, garlic, and 1 teaspoon thyme. Cook, stirring, until beginning to soften, about 1 minute. Add wine, tomatoes, and fish to the pan; bring to a simmer. Cover and cook until the fish is cooked through, about 4-6 minutes. Transfer the fish to a large plate; keep warm.

Whisk cream and cornstarch in a small bowl. Add to the pan, along with the remaining 1 teaspoon thyme and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Divide the fish and sauce among 5 shallow bowls.

Number of Servings: 5

Recipe submitted by SparkPeople user CHRISTINEW1984.

TAGS:  Fish | Dinner | Fish Dinner |

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    Simple, low calorie alternative to baked fish. - 1/12/21


  • no profile photo

    Bad
    I am so sorry to be the first with a review that isn't favorable. The recipe read SO well... the fish fell apart in the sauce and it took longer to cook than the recipe stated. I'm new to cooking fish, though, so maybe it was something I did wrong. I won't be making this again. Again, so sorry! - 2/11/10