This silky tomato sauce with a touch of cream makes mild-flavored cod sing.
Serve with: Farro or rice and a salad of mixed greens.
Heat oil in a large skillet over medium heat.
Add wine, tomatoes and the fish to the pan; bring to a simmer.
Cover and cook until the fish is cooked through, 4 to 6 minutes.
Transfer the fish to a large plate; keep warm.
Whisk cream and cornstarch in a small bowl.
Add to the pan, along with the remaining 1 teaspoon thyme and 1/4 teaspoon salt.
Cook, stirring, for 1 minute.
Divide the fish and sauce among 4 shallow bowls.
For sustainably fished cod, choose U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic.
For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
