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Cod with Tomato Cream Sauce

Cod with Tomato Cream Sauce

1 pound Pacific cod or tilapia fillets, cut into 4 pieces

3 tsp chopped fresh thyme, divided

½ tsp salt, divided

¼ tsp freshly ground pepper

1 tbsp extra-virgin olive oil

1 shallot, chopped

2 cloves garlic, minced

¾ cup white wine

1 can (14-ounce) diced tomatoes

¼ cup heavy cream or half-and-half

½ tsp cornstarch


Season fish with 1 teaspoon thyme, ¼ 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 the fish to the pan; bring to a simmer. Cover and cook until the fish is cooked through, 4 to 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 ¼ teaspoon salt. Cook, stirring, for 1 minute. Divide the fish and sauce among 4 shallow bowls. Serves: 4.

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