Recently we spent the whole day (and night) at the Dutchess County Fair! I anticipate it each Summer, and unquestionably didn't keep myself away from enjoying channel cake, rotisserie oreos, french fries, and chocolate secured bananas. We involved our early evening time attempting to win larger than usual plush toys, turning on the ferris wheel (basically the main ride I have the guts to jump on), and walking around the delectable carnival, absorbing the late-August sun. To finish everything off, Third Eye Blind put on a night show where I unquestionably sang (alright… yelled) my heart out and perhaps enjoyed one such a large number of sangria slushies. The entire experience was absolutely Summer enchantment!
Do the trick it to state, I'm right now recouping from a seared nourishment headache! As I type I'm tasting on a green squeeze and longing for this sound, delightful skillet singed cod I made a weekend ago. It took around 40 minutes all the way and is detonating with season because of new basil, succulent tomatoes, a lot of garlic, and a brilliant kick of white wine. It's the sort of supper you can anticipate making and eating!
- For the White Wine Tomato Basil Sauce:
- 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper flakes
- 2 large cloves (or 3 smaller cloves) garlic, finely minced
- 1 pint cherry tomatoes, sliced in half
- 1/4 cup dry white wine
- 1/2 cup fresh basil, finely chopped
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon fresh lemon zest
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon fresh ground black pepper (more to taste)
- For the Cod:
- 2 tablespoons olive oil
- 1 and 1/2 pounds fresh cod, cut into 4 fillets (or four 6 ounce fillets)
- Salt and pepper
- Preheat oven to 375 degrees (F).
- For the White Wine Tomato Basil Sauce:
- Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
- For the Cod:
- Heat oil in a large saute pan over medium heat. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it's cooked through.
- Pour the white wine tomato basil sauce over the cod and serve at once.
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