For the Tomato Sauce:
- 4 Tbsp unsalted butter
- 1 large sweet onion, finely chopped
- 1 garlic clove, minced
- 6 oz can tomato paste
- 2 cups vegetable stock
- 1 bay leaf,
- 6 black peppercorns,
- 6 allspice berries,
- 4 cloves
- Juice of 1 small lemon (2 Tbsp)
- 1 Tbsp capers
- 1 Tbsp honey
- 2 lbs cod fillets, cut into 3-inch pieces (drain well, and pat dry with paper towels)
- ⅔ cup all-purpose flour
- 1 tsp salt (I used sea salt)
- ½ tsp ground black pepper
- ¼ cup light olive oil or avocado oil, to sautee fish
- Fresh parsley for garnish, optional
a cheesecloth, or tea infuser, or spice ball for holding spices.
INSTRUCTIONS:
- In a large heavy-bottomed pan, melt 4 Tbsp butter and add finely diced onion. Cook over medium heat about 5 min or until onions are soft. Add 1 minced garlic clove, 6 oz tomato paste and continue cooking 5 min, stirring frequently, until tomato sauce starts to brown. Add 2 cups veggie stock and seasonings contained in a spice ball. Bring to a gentle boil then cover, reduce heat to low and simmer 20 min.
- Meanwhile pat fish dry with several paper towels. In a shallow bowl, stir together ⅔ cup flour, 1 tsp salt, and ½ tsp pepper. Heat a large non-stick pan over medium heat and add ¼ cup oil. Once oil is hot, quickly dredge both sides of fish in seasoned flour and place into the hot oil, working in batches if needed (don't crowd the pan). Saute 3 min per side or until golden, and cooked through, adding more oil as needed.
- Once sauce is done, remove and discard seasoning pouch. Add 2 Tbsp lemon juice, 1 Tbsp capers and 1 Tbsp honey and stir/cook another 2 minutes. Add fish and heat until warmed through, turning fish a couple times to coat. Sprinkle with fresh parsley and serve warm or cold. It keeps well for 2-3 days in the fridge.
Source: Natasha's Kitchen
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