Showing posts with label Sauces. Show all posts
Showing posts with label Sauces. Show all posts
If you love simple, elegant fish dishes that let fresh ingredients shine, this Tomato & Herb Sauced Cod is a recipe you’ll want to make again and again. Tender, perfectly baked cod is paired with a vibrant sauce made from burst cherry tomatoes, garlic, shallots, and a swirl of butter, and finished with a trio of fresh herbs for brightness.
It’s a beautiful balance of light, fresh flavors and comforting richness — the kind of dish that feels restaurant‑worthy but comes together easily at home. Whether you’re cooking for a weeknight supper or a special occasion, this flavor‑packed cod is sure to impress.
We absolutely love fish in this house. I have been preparing and cooking fish since I was a girl. I used to make a dish I called Tomato Baked Haddock for my family when I was a teenager that my mother just loved.
It was a simple dish, with frozen haddock fillets being covered with a tin of tomatoes, undrained, salt and pepper, some chopped green pepper and onion. It was then baked in an oven until done. Sometimes I added oregano.
My mother always asked me to make it for her when I went home. She said hers never tasted the same when she did it. Funny how that goes . . . it must have been the love I put into it.
Fish and tomatoes are a beautiful flavor combination, especially when you add some fresh herbs. This recipe I am sharing today is simple . . . simple ingredients, put together in a simple way . . . but with gorgeous results. So gorgeous that I would serve it to company.
For this dish the fish is treated really simply. Seasoned with salt and pepper and a squeeze of fresh lemon juice, and then baked in a hot oven in dish which you have drizzled with a tiny bit of olive oil. Simple.
The delicious sauce is also very simple to make. Cherry tomatoes simmered with garlic and shallots until they burst their skins and the juices thicken up. Some cold butter is whisked in along with some fresh herbs and presto, your sauce is done and ready to spoon over that beautifully cooked fish.
Simple enough for every day, but elegant enough for company.
INGREDIENTS NEEDED
TO MAKE
TOMATO & HERB SAUCED COD
Fresh herbs and ingredients help create a drool worthy restaurant quality dish at home.
For the fish:
- 2 - 2 1/2 pounds fresh cod fillets (sustainably sourced) cut into serving portions
- 1 lemon
- fine sea salt and freshly ground black pepper
- olive oil to drizzle
For the sauce:
- 1 shallot, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 1 TBS olive oil
- 2 cups (300g) cherry tomatoes
- 1/2 cup (120ml) chicken stock
- 1/2 tsp fine sea salt
- 1/4 tsp crushed chili flakes
- pinch sugar
- 4 TBS cold butter, cut into bits
- 1 TBS each chopped fresh parsley, basil and chives
NOTES ON INGREDIENTS
- To check for sustainability check for recognized certification on seafood packaging. MSC for wild caught fish, or ASC for farmed fish.
- I used a long shallot, also called Echalion or Banana. I love the flavor of shallots. Not quite as sharp as an onion, but with a faint hint of garlic.
- I used round cherry tomatoes, not the plum cherry tomatoes. Any type of cherry tomato will do. Make sure they are fresh and not wrinkled or beginning to whither.
- I used the Better Than Bullion chicken stock concentrate, reconstituted for the stock. You could also use vegetable stock in the place of chicken stock.
- I used salted butter. Do make sure it is really cold.
- Fresh herbs are best. You could use dried, but the sauce will not be as pretty as it would be if using fresh.
HOW TO MAKE
TOMATO & HERB SAUCED COD
You will be surprised at how quickly and easily this goes together. Restaurant quality without tons of effort or time required!
- Preheat the oven to 200*C/400*F/ gas mark 4. Drizzle a baking dish large enough to hold the fish in one layer with some olive oil and place it into the oven to heat. (You want the baking dish to be large enough that air can circulate around your pieces of fish.)
- Begin making the sauce. Heat the olive oil in a saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until softened without browning. (Keep an eye on it as you really don't want the shallots or garlic to color.)
- Add the tomatoes, chicken stock, salt, pepper flakes and sugar. Simmer until the tomatoes break down and burst, releasing their juices, and the sauce has thickened somewhat with most of the stock having evaporated. (The tomatoes should still retain their shape, but be somewhat broken open.)
- Whisk in the butter, bit by bit, until you have a thick velvety sauce. Stir in the herbs, cover and set aside, keeping it warm. (Whisking the butter in bit by bit helps the butter to completely emulsify and create a silky sauce)
- Remove the baking dish from the oven. Place the fish into the dish, skin side down. (If your fish has no skin, place it into the dish flat side down, rounded side up.)
- Season generously with salt and black pepper. Squeeze the lemon juice over all. Cover tightly with aluminum foil and return to the oven.
- Bake for 12 to 18 minutes, or until the fish flakes easily with the tines of a fork. (Time depends on the thickness of your fish.) (If your fish is thin, start checking it at 12 minutes. It should flake and separate easily with the tip of a fork.)
- Remove from the oven and place on a heated serving platter, spooning the sauce over and around. Serve immediately.
HOW TO CHECK FOR
FRESHNESS WHEN IT COMES TO FISH FILLETS
When using fish fillets you cannot check the eyes or gills to see how fresh the fish is, but there are other things you can check for in order to make sure your fish is fresh.
- The surface should be moist, without any drying or browning around the edges. The flesh should look vibrant and almost translucent, not opaque and dull.
- The flesh should be firm. If possible, give it the gentle press test. It should spring back, not retain your fingerprint.
- A fresh fillet or steak should have only a mild fish smell. If it smells really pungent or even slightly ‘off,’ trust your nose and pass it by.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE COD IN THIS RECIPE?
Feel free to use any mild flavored white fish. Do note that bake times will vary according to the thickness of your fish filets however.?
CAN I LEAVE OUT THE CHILI FLAKES?
If you are not a fan you can certainly leave them out.
CAN I MAKE THE SAUCE AHEAD OF TIME?
Yes, feel free to make the sauce ahead of time and then just gently reheat it when you are ready to serce your fish.
WHAT HERBS WORK BEST IF I DON'T HAVE ANY BASIL, PARSLEY OR CHIVES?
Thyme, dill and rosemary all work well, although I would not use dill in combination with thyme or rosemary. Dill, parsley and chives would work well. Thyme, rosemary and chives would also work well together.
Yes, you can use the equivalent in canned cherry tomatoes, but do bear in mind that the sauce will be done sooner.
CAN I USE FROZEN COD FILLETS?
Yes, you can. Thaw them first however and pat dry with some paper toweling.
WHAT CAN I SUBSTITUTE FOR CHICKEN STOCK TO MAKE THIS DISH PESCATARIAN?
You can substitute a good fish or vegetable stock in it's place.
CAN THE SAUCE BE FROZEN?
I do not recommend freezing this sauce. It is best made fresh.
A FEW MORE
TASTY FISH DISHES TO ENJOY
We do love to enjoy eating good fish every now and then. Its a great source of protein and so delicious!
FILET OF SOLE WITH CRISPY BREAD CRUMBS - Sole is naturally delicate — sweet, mild, and tender — and this recipe lets that gorgeous flavor shine without fuss or complication. The fillets are lightly seasoned, dusted with flour, and pan‑fried just until golden, giving you that perfect contrast of crisp edges and buttery‑soft flesh. But the real magic? A shower of fresh breadcrumbs toasted in butter until they’re irresistibly crisp, nutty, and golden. Sprinkled over the warm fish, they add the most wonderful texture — simple ingredients doing extraordinary things. A squeeze of fresh lemon over the top brings everything to life.
SHEET PAN ROASTED SEA BASS DINNER - Sweet, buttery sea bass fillets are nestled among golden roasted potatoes, caramelized red onions, and juicy tomatoes. A drizzle of good balsamic vinegar and a sprinkle of dried herbs bring everything to life as it roasts. And just when the fish is perfectly tender, you scatter over chopped cashews, letting them toast into a warm, nutty crunch that makes every bite feel special. The result is a beautifully balanced dinner: crisp‑edged potatoes, soft roasted vegetables, perfectly cooked fish, and that irresistible cashew topping. It needs nothing more than a squeeze of lemon — and maybe a simple salad — to make it feel complete.
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Yield: 4 to 6 servings
Tomato & Herb Sauced Cod
Prep time: 15 MinCook time: 18 MinTotal time: 33 Min
If you like moist, tender, flaky and flavorful cod, you will love this dish! Perfectly baked fish with a delicious buttery fresh tomato sauce. This is quite simply delicious!
Ingredients
For the fish:
- 2 - 2 1/2 pounds fresh cod fillets (sustainably sourced) cut into serving portions
- 1 lemon
- fine sea salt and freshly ground black pepper
- olive oil to drizzle
For the sauce:
- 1 shallot, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 1 TBS olive oil
- 2 cups (300g) cherry tomatoes
- 1/2 cup (120ml) chicken stock
- 1/2 tsp fine sea salt
- 1/4 tsp crushed chili flakes
- pinch sugar
- 4 TBS cold butter, cut into bits
- 1 TBS each chopped fresh parsley, basil and chives
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 4. Drizzle a baking dish large enough to hold the fish in one layer with some olive oil and place it into the oven to heat.
- Begin making the sauce. Heat the olive oil in a saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until softened without browning.
- Add the tomatoes, chicken stock, salt, pepper flakes and sugar. Simmer until the tomatoes break down and burst, releasing their juices, and the sauce has thickened somewhat with most of the stock having evaporated.
- Whisk in the butter, bit by bit, until you have a thick velvety sauce. Stir in the herbs, cover and set aside, keeping it warm.
- Remove the baking dish from the oven. Place the fish into the dish, skin side down.
- Season generously with salt and black pepper. Squeeze the lemon juice over all. Cover tightly with aluminum foil and return to the oven.
- Bake for 12 to 18 minutes, or until the fish flakes easily with the tines of a fork. (Time depends on the thickness of your fish.)
- Remove from the oven and place on a heated serving platter, spooning the sauce over and around. Serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you’ve only ever made custard from a packet, you’re in for a real treat. Proper homemade custard is smooth, silky, and full of rich vanilla flavor. It’s surprisingly simple to make, and it turns even the most humble dessert into something special. With just a few basic ingredients and a gentle hand at the stove, you can create a traditional custard that’s perfect for pouring over puddings, cakes, crumbles, or enjoying all on its own.
This step‑by‑step tutorial shows you exactly how to make custard from scratch, with tips to help you get the perfect texture every time.
Custard was not something I had ever had before I moved over to the U.K. I had made puddings of course, North American style, but not custard. On one of my first visits to a restaurant in England I was asked did I want custard with my dessert. This seemed very foreign to me.
Almost all of their warm desserts, pies, etc. are served with lashings of warm custard to drizzle over top. Generally speaking custard is used as a sauce there, rather than a pudding. Rich with cream, milk and egg yolks, not too sweet, thick and indulgent, and slightly flavored with vanilla.
You can, of course, buy custard powder to make a quick version, which is good, but it doesn't hold a candle to the flavor and indulgence of the real thing.
I don't find it all that difficult to make proper custard from scratch. A bit time consuming, perhaps, but not hard at all. If you bear in mind that the best things in life are more than worth waiting for, then you'll be okay. This is not a sauce you can rush.
This is enjoyed over warm cakes, puddings (think Sticky Toffee), and with roasted rhubarb or sliced bananas, which is how we enjoyed it today.
INGREDIENTS NEEDED
TO MAKE PROPER CUSTARD FROM SCRATCH
Simple ingredients put together in a very simple way. Patience is the key here.
- 2 cups (480ml) of full fat milk
- 2 1/4 cups (540ml) of double cream
- 6 TBS caster sugar (fine granulated sugar)
- 1 vanilla pod, sliced in half lengthwise and the seeds scraped out (or 1 tsp of vanilla paste)
- 8 large egg yolks
Using full fat milk and heavy (Whipping) cream will give you the best results and a lovely rich flavor and consistency.
Caster sugar is a finely granulated sugar, used widely for baking and desserts in the U.K. It is known for it's ability to melt perfectly into the other ingredients. You could use regular granulated sugar, but you will need to stir your mixture well to make sure it has completely dissolved.
You could use vanilla extract, but do use pure so as to avoid an artificial flavor.
Do not be tempted to use the whole egg. It simply won't work. You can freeze the whites in ice cube trays, ready to use in recipes which require a lot of whites such as angel food cake, pavlova or meringues.
HOW TO MAKE
PROPER CUSTARD FROM SCRATCH
If you follow the directions to the letter you should have a great custard sauce at the end!
- Place the milk, cream, half of the sugar and the vanilla pod, seeds or paste into a saucepan. Bring just to the boil, then remove from the heat and allow to sit for several minutes in order for the vanilla to infuse. (Do not allow to boil.)
- Whisk the egg yolks together with the remaining sugar until light in color. Whisk in a bit of the hot milk mixture, then add the remaining milk mixture, whisking continuously. (Don't be in a rush to add the hot mixture or you may end up with scrambled eggs.)
- Strain this mixture back into the saucepan, removing the vanilla pod. (This can be rinsed, dried and stuck into your sugar jar, where it will make your sugar smell gorgeous and impart some vanilla flavor as well.)
- Cook and stir over a very gentle heat, stirring constantly with a wooden spoon, cooking just until the mixture thickens and begins to coat the back of the spoon. (You can also check for doneness easily using a metal spoon. If you dip the spoon into the custard and then pull your finger through it on the back of the spoon, it should leave a very clear draw.)
- Remove from the heat immediately. It should be lump free, but if you do have a few, simply restrain it into a clean jug. (I always strain mine twice just to be sure.)
- Serve hot or cold.
The secret to successful custard is to not be in a hurry. If the worse happens and it starts to separate, whizz it in the blender. You can of course, pre-empt this problem by adding a small teaspoon of cornstarch to the egg yolks before adding the milk.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe thoroughly before beginning so that you are familiar with everything needed and required to make this recipe.
- Assemble all of your ingredients before you begin so nothing gets accidentally left out.
- When heating the milk to infuse it, don’t over heat it! Bring it just up to the boil then remove from the heat.
- Don't be in a rush. Haste makes waste.
- Stir the custard mixture constantly when cooking to help prevent lumps.
- If you do get lumps, whisk vigorously to get rid of them.
- If your custard comes out a bit too thick, you can whisk in a bit of additional milk or cream to thin it.
FREQUENTLY ASKED QUESTIONS
MUST I USE WHOLE MILK AND HEAVY CREAM?
Yes, there is no suitable substitute for either one if you want delicious results.
CAN'T I JUST USE THE WHOLE EGG INSTEAD OF JUST THE YOLKS?
CAN I USE MORE EGG YOLKS FOR A RICHER CUSTARD?
CAN THIS BE MADE IN ADVANCE AND REHEATED?
CAN THIS BE FROZEN?
Yes you can freeze this. It may separate a bit, but can simply be whisked back together while reheating gently over simmering water. Pour into airtight freezer containers, label and date. Use within 3 months. Thaw in the refrigerator overnight before using.
DESSERTS THAT GO WELL WITH CUSTARD
Other than roasted rhubarb or sliced bananas or other fruits, custard goes very well with many British Puddings/Desserts. Here are a few you might enjoy!
EVES PUDDING - A delicious British Pudding with a sweet apple base, topped with a lush cake batter, baked to scrumptious perfection. Spoon out into bowls while hot and apply lashings of warm custard!
STEAMED GINGER PUDDING - A cake type of dessert which is steamed in a pudding basin for a period of time, turned out and then served with a delicious ginger sauce or custard ladled over top. moist and delicious and filled with lovely chunks and bits of candied ginger. Golden syrup on the top soaks into the cake as it cooks creating a type of a glaze that is very moreish.
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Yield: Serves 4 to 6
Proper Custard
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
You can call it many names . . . creme de la vanille, creme anglaise . . . it matters not. It's all vanilla custard and it is wonderfully delicious when properly made and homemade. Its a lot easier to make than you might suppose!
Ingredients
- 2 cups (480ml) of full fat milk
- 2 1/4 cups (540ml) of double cream
- 6 TBS caster sugar (fine granulated sugar)
- 1 vanilla pod, sliced in half lengthwise and the seeds scraped out (or 1 tsp of vanilla paste)
- 8 large egg yolks
Instructions
- Place the milk, cream, half of the sugar and the vanilla pod, seeds or paste into a saucepan. Bring just to the boil, then remove from the heat and allow to sit for several minutes in order for the vanilla to infuse.
- Whisk the egg yolks together with the remaining sugar until light in colour. Whisk in a bit of the hot milk mixture, then add the remaining milk mixture, whisking continuously.
- Strain this mixture back into the saucepan, removing the vanilla pod. (This can be rinsed, dried and stuck into your sugar jar, where it will make your sugar smell gorgeous and impart some vanilla flavour as well.)
- Cook and stir over a very gentle heat, stirring constantly with a wooden spoon, cooking just until the mixture thickens and begins to coat the back of the spoon.
- Remove from the heat immediately. It should be lump free, but if you do have a few, simply restrain it into a clean jug.
- Serve hot or cold.
Notes
The secret to successful custard is to not be in a hurry. If the worse happens and it starts to separate, whizz it in the blender. You can of course, pre-empt this problem by adding a small teaspoon of cornstarch to the egg yolks before adding the milk.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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