Fresh, wild-caught cod fillets are a favorite at The Paleo Diet. The mild white meat of this ocean fish, conveys a delicate taste of Italy when cooked with this delicious sauce. Pair with fresh greens and a side of grapes for a delightful summer meal.
Ingredients
- 4 tbsp olive oil, divided
- ½ tsp crushed red pepper flakes
- 2 large cloves (or 3 smaller cloves) garlic, finely minced
- 1 pint cherry tomatoes, sliced in half
- ¼ c dry white wine (or chicken stock)
- ½ c fresh basil, finely chopped
- 2 tbsp fresh lemon juice
- ½ tsp fresh lemon zest
- ¼ tsp fresh ground black pepper (more to taste)
- 1 ½ lb fresh cod, cut into 4 fillets (or four 6 ounce fillets)
Instructions
- Preheat oven to 375°F.
- Heat 2 tbsp olive oil in a large sauté pan over medium heat.
- Add crushed red pepper flakes and garlic then sauté for 1 minute, or until garlic is fragrant.
- Add the cherry tomatoes and cook, stirring occasionally, until they are soft and blistering, but still hold their shape, 9 to 12 minutes.
- Add in the white wine (or chicken stock), stir, and allow the mixture to come to a gentle simmer.
- Stir in the basil, lemon juice, lemon zest, and cook for 2 minutes.
- Transfer the sauce into a bowl and set aside until needed.
- Heat the remaining 2 tbsp olive oil in a large sauté pan over medium heat.
- Place cod in the oil and cook until golden brown, about 5 minutes.
- Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until the fillets are cooked through.*
- Pour the white wine tomato basil sauce over the cod and serve at once.
