Title: Cod with Tomato Sauce and Basmati Rice, Lhj
Categories: Seafoods, Lhj e-mail
Yield: 4 Servings

4 tb Olive oil; divided
1 md Sweet onion; chopped
1 1/2 lb Plum tomatoes; seeded and
-sliced
1 1/4 ts Salt; divided
Freshly ground pepper
2 lb Cod; cut into 4 equal pieces
1/4 c All-purpose flour
1 ts Chopped garlic
1 tb Butter; no substitutions
1 c Basmati rice; cooked
-according to package
-directions
Fresh oregano sprigs; for
-garnish

1. Heat 1 tablespoon oil in a large skillet over high heat, 1 minute. Add
onion; reduce heat to medium and cook, stirring occasionally, until tender,
4 to 5 minutes. Add tomatoes, 1 teaspoon salt and 1/4 teaspoon pepper. Cook
10 minutes, stirring occasionally until tomatoes have softened. Set aside,
cover and keep warm.

2. Meanwhile, sprinkle both sides of cod with remaining 1/4 teaspoon salt
and pinch of pepper. Spread flour on a plate and dip both sides of fish
lightly in flour.

3. Heat remaining 3 tablespoons oil in 12-inch nonstick skillet over
medium-high heat. Add garlic and immediately add the cod. Cook 4 minutes.
Turn fish, cover and continue cooking 3 to 4 minutes more until fish just
flakes when tested with a fork. Remove fish to serving platters. Stir
butter into tomato sauce and spoon over fish. Serve with rice. Garnish with
oregano if desired.

NOTES : The secret to this sweet, four-ingredient tomato sauce is using a
sweet onion like Vidalia, Maui, Walla Walla, Spanish or Texas Sweet. While
the sauce simmers, cook the fish in a large nonstick skillet. Prep time: 10
minutes Cooking time: 15 minutes Low-fat Degree of difficulty: easy
Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #940 by "abprice@wf.net" on
Dec 2, 1997