October 16, 2012

Baked Cod with Tomato & Artichoke Sauce

Dress up your cod with something different tonight.  Flaky cod topped with a rich tomato and artichoke sauce that is light and fresh and can be made in 30 minutes.  I love how the tart artichokes compliment the sweet tomatoes in this sauce.  This dish is so flavorful and healthy at the same time!  

Serves 4 to 5

  • 2 lb cod 
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika 
  • Salt, to taste
  • Pepper, to taste
  • 2 tbsp butter (or 2 tbsp olive oil)

Tomato & Artichoke Sauce
  • 1 tbsp olive oil 
  • 1/3 c onion, minced 
  • 2 garlic cloves, minced 
  • 2 tbsp dry red wine 
  • 1 (14 oz) can whole, peeled tomatoes, chopped
  • 4 whole artichoke hearts, chopped 
  • 1/2 tsp dried basil 
  • 1/4 tsp dried rosemary 
  • 1/4 tsp dried thyme
  • 1/8 tsp dried dill 
  • 1/4 c shredded cheese, Italian blend (Asiago, Parmesan, Mozzarella, Provolone, Romano, Fontina)
  • Crushed red pepper flakes, to taste
  • Salt, to taste
  • Pepper, to taste


Preheat oven to 350 degrees.  

Sprinkle garlic powder, paprika, salt and pepper the cod.  Place the cod on a lightly greased baking sheet and dot with butter (or lightly brush with olive oil).  Bake in the oven for 23 to 30 minutes, depending on the thickness of the fish, or until the cod flakes easily with a fork.

In the meantime, make the sauce.  Heat the olive oil in a large skillet over medium heat.  Add the onion and cook until soft, about 8 minutes.  Add the garlic and cook for 1 minute longer.  Pour in the red wine, diced tomatoes and artichoke.  Sprinkle with basil, rosemary, thyme and dill.  Bring the mixture to a boil.  Reduce the heat to low and simmer for 10 minutes.  Stir in the shredded cheese, until just melted.  Season with red pepper flakes, salt and pepper, to taste.  

Serve the cod topped with the tomato and artichoke sauce.  


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