One of the perils of writing a blog that I am prone to is this: I get so caught up with brainstorming innovative ideas, newfound flavors, and remarkable ingredients that I more often than not forget to post the obvious. Namely, what I've made for dinner.
A glance at my cookbooks and a good percentage of my posts might lead some to believe that I subsist on cookies, puddings and cereal. While they all have a prominent part in my life and diet, I do, in fact, eat dinner. Every night. My husband and son are involved in the ritual, and it's one we all seem to enjoy. And it's for that very reason that I often fail to take notice--much less photographs--of the event.
But last night I stared down at my plate and decided enough was enough. Before me was a gorgeous tableau: lush red tomatoes cooked to jam-like consistency, delicate thyme leaves, and the stark white contrast of a flaky cod fillet. Making it was almost as easy as drawing a bath, and I knew before completing any calculations that it was stock full of healthy, good things to eat.
I put down my fork and picked up my camera. Here's to the obvious!
Fire-Roasted Tomato & Thyme Cod
The Muir Glen brand of fire-roasted tomatoes adds smoky deliciousness to this quick and easy dish, but you can certainly use regular diced tomatoes in their place (you could add a hint of smokiness with a dash of smoked paprika or chipotlechile powder). I used frozen fish fillets here; they are so convenient. While I prefer my fresh fish with minimal flavorings (e.g., a drizzle of olive oil, a spritz of lemon juice), I've found that frozen fish fares better in preparations such as this (i.e., simmered in a sauce), where it can absorb plenty of flavor.
1 tablespoon olive oil 1 medium onion, chopped 1 15-ounce can fire-roasted diced tomatoes (undrained) 1 teaspoon brown sugar A few sprigs fresh thyme (or 3/4 teaspoon dried thyme leaves) 1 tablespoon soy sauce 4 fresh or frozen (thawed) cod fillets (about 6 ounces each)
Heat the oil in a large skillet, add the onion; cook & stir 5-8 minutes until lightly browned. Stir in the tomatoes and their juice, sugar, thyme and soy sauce. Bring to a boil.
Simmer 5 minutes, then slip the cod into the sauce. Cover and gently cook for 8-10 minutes until the cod flakes easily. Makes 4 servings. (all you need on the side is some crusty bread, rice, or couscous).
Nutrition per serving (1 piece fish, 1/4 of sauce): Calories 172; Fat 4g (poly 2.og, mono 0.8g, sat 1.0g); Protein 27g; Cholesterol 11mg; Carbohydrate 7g; Sodium 240mg; Fiber 1g) (Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)