Wednesday, June 15, 2022

Fresh Cod with Tomatoes and Thyme

   Now that the weather is warmer, I tend to crave lighter fresher meals. You know, maybe something with fresh herbs (that I now having growing in pots on my patio) or maybe seafood or fresh produce. So I decided to do some browsing, and I found this recipe on a site called BBC Good Food. It looked so light and easy, I thought "ok, this one looks like it has potential", so I went with it. 
Well, lemme just tell you.. as my Dad used to say "Holy jump up and sit back down!" This is absolutely one of the most delicious recipes I've made in quite a long time. I loved it so much that the day after I made it, I went back to the store to buy more fish so I could make it again. I'm not even kidding when I tell you I couldn't stop eating it. And it was right then and there that I decided to feature this recipe in my menu for my next dinner party. 
 Not only is it absolutely delish, but it's also a snap to throw together. It's literally the perfect summer meal because it's ready in less than 30 minutes, and you don't even need to turn on the oven. Side note, I think this might also be the perfect meal to make for someone who's a little unsure when it comes to eating a fillet of fish. Buy it fresh the day you'll be serving it, and there's nothing "fishy" about it!
  And if you think buying fresh fish fillets is too expensive, just remember it's still cheaper than ordering a large pizza! I really REALLY hope you'll give this one a try!!!
1 tbs olive oil
1 onion, chopped
15oz can crushed tomatoes
1 heaped tbs brown sugar
A few sprigs fresh thyme, leaves stripped
1 tbs soy sauce
4 cod fillets, or another white flaky fish, such as pollock
Heat oil in a large frying pan, add onion, then saute for 5-8 mins until lightly browned. Stir in tomatoes, brown sugar,  soy sauce, and the leaves from a few sprigs of thyme. Bring to a boil, then reduce the heat to simmer.  Simmer for 5 mins, then nestle the cod fillets down into the sauce. Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes, or your favorite rice.
Ok, full disclosure, I've made this recipe easily a half dozen times, and I never ever measure anything. I'm sure the amounts are close, but seriously, they're just guidelines. I just add a splash of this and a big pinch of that. It always works. Also, I never bother to strip the leaves from the sprigs of thyme. I just throw the entire sprigs in. And then when it's done, I just take them out. Simple!
And speaking of adding a splash, Try this little addition........before you add the fillets into the sauce, add a splash of white wine to the sauce and give it a good stir. It's FABULOUS. Just a few glugs is all you need. I like to add a few glugs of wine when I cook rice too. It just elevates the flavor! Of course, it's not needed, but I love it. 
I keep saying I'm gonna try this recipe with chicken, but it never seems to happen. One of these days! 
Btw, I did make it for my next dinner party, and there was literally nothing left! Swoosh! Gone. I guess everyone liked it!!

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