Bruschetta Cod

January 30, 2019

Cod not to be confused with salt cod is something I eat often. Most seafood I’m really not that into but ill make a exception for cod. I prefer meatier fish like cod, mahi, or tuna. The challenge is keeping me interested so I’m always trying to think of different ways to get it in my diet.

I pass up my paella pan on the daily. Sometimes I wonder why I don’t use it more often since its perfectly good pan and I make paella only maybe twice a year. So I promised my pan I utilize it more. So here’s me keeping my promise to it. I can’t be the only one that thinks this pan is incredibly under utilized right? I love it because its the epitome of one pot , pan to table meals. You don’t need a serving platter or extra dishes. Everything looks pretty impressive in a paella pan.

Ingredients

3 cod filets
8 oz. cherry tomatoes
6 cloves garlic minced
1 tsp dried basil
1tsp dried dill
1 tsp herbs de Provence
parsley
1/4c water
2Tb olive oil
2Tb butter
Salt
Black pepper

Directions

Season cod with salt and pepper on both sides
Add in butter and olive oil to pan and sear in a medium-high pan for 3 minutes on each side.
Remove from pan. Lower temperature and add in garlic and cherry tomatoes.
Stir and brown for about a minute. Do not let garlic burn. Add in water. Season with basil, dill, and herbs de Provence.
Simmer for 10-15 minutes. Once tomatoes have soften and sauce has formed season with salt and pepper then return cod to pan.
Baste with sauce reheat. Top with a little extra olive oil and parsley. Serve over your favorite pasta, with a side of crusty bread and enjoy.

Tips

You can also use fresh basil. Save for the end so the basil doesn’t brown. Add it when you add the finishing parsley
Undercook fish so that when it rests and is returned to pan it doesn’t over cook.
You can also add red pepper flakes for some subtle heat.
8oz of cherry tomatoes seems to be perfect for 3 filets so for every three I’d add 8 oz. more cherry tomatoes