Eileen’s cod with cherry tomatoes. Photo by Eileen. 7/21/21 ©
Recipe by Eileen Goldfinger, Food Editor, Blogfinger.net
INGREDIENTS:
1/2 pound cod loin
1 tbsp searing flour
1 tbsp paprika
10 cherry tomatoes, halved
4 scallions, diced
1/4 cup dry white wine
4 tbsp margarine (or butter)
3 cloves garlic, grated
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
1/2 lemon, juiced
PREPARATION:
Butterfly the thick section of the loin so that the piece of fish is the same thickness throughout.
Rub both sides of the cod with searing flour and then with paprika.
In a 10 or 12 inch non-stick frying pan add 1 tbsp of margarine and 2 tbsps of extra virgin olive oil and heat on medium until margarine melts.
Next add cod to pan and brown on both sides, approximately 10 minutes.
Remove fish from pan and set aside.
Add the remaining margarine to the pan.
Heat on medium low until margarine melts.
Add tomatoes, scallions, garlic, salt and pepper to the pan and sauté for 10 minutes or until the scallions and tomatoes begin to wilt.
Then add white wine and lemon juice.
Stir all ingredients and add cod back into pan.
Using a spoon drizzle the sauce over the fish as it cooks–approximately 10 minutes or when the fish becomes opaque.
Serves 2
THE DANLEERS “One Summer Night”