This is a very easy and quick cod dish, and the lovely mild sauce wtih a hint of cream, goes very well with this lean white fish.
- 4 cod filets, 150 gr each
- 3 tsp fresh thyme, chopped
- 1 tbsp olive oil
- 1 shallot
- 2 garlic cloves, pressed
- 180 ml white wine
- 1 can chopped tomatoes (appr 400 gr)
- 60 ml double cream
- 1 tsp Maizena
Season fish with 1 teaspoon thyme, salt and pepper.
Pour the canned tomatoes into a bowl, and run smooth with a stick blender.
Heat oil in a large skillet over medium heat. Add shallot, garlic and 1 teaspoon thyme; cook, stirring, until beginning to soften, about 1 minute. 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 Maizena in a small bowl. Add to the pan, along with the remaining 1 tsp thyme and pinch of salt. Cook, stirring, for 1 minute. Divide the fish and sauce among 4 shallow bowls. Serve with warm greens.