Tomato & Basil Sauced Cod

I think of all the fishes in the sea . . .  cod is my absolute favourite.  It has a lovely mild almost sweet flavour, not too strong . . .  and a delicate texture when cooked properly. It is a fish which lends itself to a wide variety of preparations.

Almost anything goed with it.  Today I created a simple sauce using some white wine, lemon juice . . . 

the juice and zest of a lemon, chili flakes with fresh cherry tomatoes and basil . . .

 The flavours are fresh and punchy and go so well with this fish.  It is also a sauce that cooks up very quickly and its also a great way to use up any lacklustre cherry tomatoes you might have in the larder  . . . it does wonders for them, but  . . .

Basil goes very well with both tomatoes and fish. In the winter months I rely on store bought fresh basil and I try to use it all up right way, because it is not a great keeer, but in the summer months . . . I grow my own basil in the garden and I just can’t get enough of it.  I just love the stuff!!

For the fish, dust lightly with salt and pepper and black pepper.  Heat the oil in a clean skillet until hot.  Add the cod, presentation side down.  Cook for about 2 to 3 minutes until golden brown. Flip over and continue to cook for a further 2 to 3 minutes until cooked through.  It should flake easily at the edges when prodded with the tines of a fork.  Place onto two heated dinner plates.  Spoon a portion of sauce over each, garnish with a bit of chopped basil and serve immediately.

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