Coconut Dusted Cod with Heirloom Tomato Sauce

I used to think that making great food required a lot of brain power, research and long lists of ingredients.  And although I am not saying all these things can’t amount to a good recipe, I feel like that’s just the hard way to do things.  I would say that all my favourite, most memorable recipes without exception, were the simplest ones.  Always always using top quality ingredients, that’s a non-negotiable.  But keeping things simple.  Fresh wild fish, organic and local vegetables, good quality olive oil, fresh herbs.  These are the stars of the show.  And of course a little bit of skill doesn’t hurt 😉  Give this easy recipe a shot and let me know how it turns out!


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Coconut Dusted Cod with Heirloom Tomato Sauce
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
15 minutes
Coconut Dusted Cod with Heirloom Tomato Sauce
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
15 minutes
Ingredients
Cod
Heirloom Tomato Sauce
Servings: people
Instructions
  1. Start by letting your cod of the fridge and allow it to stand at room temperature for a good 15 minutes. In the meantime, you can the make the tomato sauce.
  2. In a large pan, heat 2 tbsp of olive oil on medium high heat until oil is hot. Add the minced shallot and toss to coat. Cook for a few minutes, until slightly translucent. Add the minced garlic and cook for 1 more minute.
  3. Add in the tomatoes and cook for a few more minutes, then add the rest of the ingredients, except for the balsamic. Leave on a simmer until the cod is ready to serve and finish, adding the balsamic to the sauce at the last minute of it's simmer.
  4. Preheat oven at 425. Mix the coconut flour with the sea salt, pepper, garlic salt and pepper in a small bowl. Pat the fish dry with paper towel. Pat each side of the 2 pieces of cod with the flour mixture. In a medium size frying pan, drizzle a generous amount of olive oil and heat up on medium high until oil is hot (be careful not to burn it).
  5. Carefully place each piece of cod onto hot pan and allow to brown for about 3 minutes, lowering the temperature slightly, to about medium, and gently flip over and cook for an additional 2 minutes. Finish the cooking in the oven by transferring the pan directly into the stove and leave in there for 3 to 6 minutes, depending on thickness. Mine was about 1.5 inch thick and it took 4 minutes.
  6. Gently place each cod filet on a plate and serve with a generous portion of the tomato sauce. I also served this with roasted butternut squash, balsamic braised onions and brussel sprouts pan fried with prosciutto.
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