While I was growing up we did not eat much fish in our home except those nights when we made the trek into West Haven and my grandmother prepared fish for Lent. I can't even tell you what kind of fillets she used. Back then we didn't ask those kinds of questions - we just ate what was put in front of us. It was not a matter of choice but rather you eat it or you go hungry. That's how we were raised back in the day.
It was getting close to 2 weeks so I have defrosted the wonderful cod loins in my freezer for dinner tonight and I am so excited to prepare this lovely fish that will have this thyme infused sauce to go over it. The crumbs on top will add some texture to the dish and I believe you will really enjoy this.
Purchase two large cod loins and split them in half for four portions. I am using cherry tomatoes as that is what I have. However if you wish, purchase some other kind of tomato to use in the tomato salad. Heirloom if you love them and can afford them or regular larger tomatoes will work just as well.
- 2 large cod loins - cut in half for 4 portions
- 1 tbsp. olive oil
- 4 tbsp. butter
- 1 - 2 tbsp. bread crumbs
- 1/2 cup white wine
- 2-3 sprigs fresh thyme
- 1 lemon - juiced
- 3 cloves garlic
- 1 pint cherry tomatoes - halved
- 1 1/2 tbsp. fresh parsley - rough chopped
- 1 good squeeze lemon juice
- salt and pepper to taste
- Rinse your cod loins under cold water and pat dry with paper towels. Season both sides with salt and black pepper to taste.
- Place the seasoned cod loins in a skillet that is oven proof. Add in the sprigs of thyme, the cloves of garlic, the white wine and juice from half of the lemon, making sure the juice is on the fish and in the pan as well.
- Next take the bread crumbs and sprinkle a generous amount on top of each loin.
- Put one tablespoon of butter on each loin.
- Prepare the tomato salad by slicing the cherry tomatoes in half and add them to a bowl. Season with salt and black pepper to taste.
- Chop your parsley and add it to the bowl of tomatoes. Sprinkle with some olive oil (not much) and some lemon juice. Give a good stir.
- Baked the cod in a preheated 500 ° oven for about 5-6 minutes. While the cod is baking place the bowl of tomatoes on the stove top where the heat from your oven escapes or is hot. That's how you get the "warmed" tomato salad. You don't want it cold but slightly warm.
- When you plate the cod spoon some of the liquid over the top of the fish.
When you take a bite of the cod there is a flavor explosion in your mouth. The thyme and garlic has been infused into the butter sauce which is now flavored with the juices from the cod and the lemon juice just adds a spark that will light up your taste buds.
A light and refreshing warm tomato salad with fresh herbs not only brings color to the dish - it complements the cod and the acidity from the lemon juice and tomatoes balances out the buttery sauce.
Feeding a family of four this gorgeous meal that includes the warm tomato salad, the cod and rice and fresh green beans cost me $18.29, feeding four for $4.55 each. There is no comparison to a fine dining restaurant that charges you at least $18.00 per entree. And that well known fast food chain - well for two big burgers and fries you would spent $14.16 not including drinks, taxes or meals for kids.
This meal provides you with solid good food that is healthy and delicious. An all inclusive, well balanced dinner that you can make any night of the week. It's also a great meal for entertaining and certainly a great choice for eating lighter during the warmer months.
If you love cod and seafood in general, I have done a number of recipes here on the blog. Take some time and look around at these other phenomenal fish and seafood preparations:
- Filet of Cod Meuniere with Wilted Spinach
- Baked Cod with Herb Crust
- Fish 'n Chips Sandwich
- Shrimp Scampi
- Fried Shrimp with Homemade Tartar Sauce
- Shrimp Cakes
- California Cod
- Poached Cod in Seafood Sauce
- Pan Fried Cod
- Potato Crusted Sea Bass
- Sea Bass with Lemon and White Wine
- Baked Cod with Cracker Topping
- Firecracker Fried Shrimp and Dip
Food safety is not an option in a restaurant kitchen nor in your own home. Utilizing safety in your kitchen will eliminate food borne illness. So with that being said:
P.S. - if you'll notice I am still on a Green Bean kick; the craving has not diminished.