Cover and cook for 10-15 minutes or until the fish flakes. Roast (middle rack) for 15 minutes, or until the tomatoes soften a bit. Just break up the fillets into bite-size pieces, boil your favorite pasta in well salted water, and toss the drained pasta with the cod, and tomato basil sauce. Place Cod in the sauté pan and cook for about 5 minutes until each side is lightly brown. 4. Preheat the oven to 200C/180C Fan/Gas 6. Perhaps the best part of this dish is that the leftovers make for a fantastic pasta. (Remember that Cod is very delicate, so be gentle when flipping the cod over!) Once the Cod is done, place both the Tomato Basil Sauce and Cod into an oven pan. Heat the oil in small frying pan over a medium heat. Add the fish fillets into the pan and spoon the sauce over each fillet. While the sauce is simmering, rinse 4 cod fillets (about 2 pounds or 900 grams total) quickly under cold water and pat dry. Top each tomato half with about 1 tablespoon of the breadcrumb mixture. Simmer the sauce until thick, about 30 minutes. Using the same pan with the same heat add the sliced garlic and diced onions into the pan and mix them with the oil, scrapping up anything that was left over from the (Make sure to leave some Tomato Basil Sauce to sauté the pasta) 6. A sprinkle of lemon zest and parsley on top transforms a delicious dinner into a luscious lunch! While fish and pasta cook, mix together the tomatoes, olives, sun-dried tomatoes, basil, oregano, garlic, vinegar and olive oil; add the drained pasta to tomato mixture and toss to combine adding reserved cooking liquid if extra moisture is desired. Once the tomato sauce has started to thicken add the fish and cook, it should break up into small pieces when cooked, check the seasoning and if needed add some of the pasta water to loosen it up. Add the onion and fry for 4–5 minutes, or until soft. Add the cod and 2 tablespoons of the parsley to the sauce. 5. Cook for 1 minute and add in the tomatoes. Add the canned tomatoes, fresh tomato, salt, and red-pepper flakes and bring to a simmer. Drain the pasta well, reserving 2 to 3 tablespoons cooking liquid. Season with paprika (about ½ teaspoon ) and salt and pepper.


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