Cod or Flounder With Cherry Tomato Sauce
- Total Time
- 23 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup plus 1 tablespoon olive oil
- 1pound cherry tomatoes, stemmed (3 cups)
- ½cup tightly packed basil leaves
- 2medium-size cloves garlic, smashed and peeled
- 1large pinch hot red pepper flakes
- 1½teaspoons kosher salt
- 64-ounce cod or flounder fillets
- Freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
198 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 15 grams protein; 502 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the ¼ cup olive oil in a 13-by-9-by-2-inch oval dish. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Stir in tomatoes; cook for 8 minutes.
- Step 2
Place the basil, garlic and remaining oil in a food processor. Process until finely chopped, stopping twice to scrape down the bowl.
- Step 3
Remove the dish from oven. Stir in the basil mixture, pepper flakes and 1 teaspoon of the salt. Cook, uncovered, for 1 minute.
- Step 4
Remove the dish from the oven. Place fish fillets over the tomato sauce. Sprinkle with pepper and the remaining salt. Cover tightly with microwave plastic wrap. Cook for 7 minutes. Then prick the plastic to release steam. Remove from the oven and uncover. Place each fillet on a plate, and spoon over some sauce.
Private Notes
Comments
I used the basic concept of this recipe but cooked it on the stove top, not the micro wave. Used a fresh jalapeno instead of crushed red pepper. Used sun-gold tomatoes. It was really delicious.
I put 1/4 c of olive oil in a skillet, browned some garlic and red onion, then added 7 sliced Campari tomatoes (larger than cherry but not too big), cooking this for 5 minutes or so. I had not quite a pound of cod, which I put in the center of the skillet with the basil, and baked uncovered for 14 minutes in a 400 degree preheated oven. More fresh basil on top and served from the skillet.
I also did this on the stove. I added capers to give it a “Mediterranean”feel. I serviced it over rice.
I followed the leader and did it all on the stove top - it was tasty and a lot simpler.
I followed the recipe and put the tomatoes with olive oil in the microwave uncovered. Should have known better. I heard popping after about a minute. Opened the microwave to an unholy mess of tomato splatter all over the insides. Finished on the stovetop and loved the fresh taste.
All I can say is I did the microwave, even tho I was skeptical. I did it for two and halved everything. 4 mins for the fish was plenty. Added Brocolli which I also microwaved before starting then mixed in at the end. Loved the sauce including the Lucious cherry tomatoes.