Roasted Cod with Tomato Cream Sauce

    Posted on 8th June 2021 by Daniel Newman-Beinart

    Serves 4





    4 cod fillets

    3-4 cloves of garlic

    750g cherry tomatoes, cut in half

    1 tsp extra-virgin olive oil, plus more for drizzling

    ½ onion chopped

    250ml chicken or fish stock

    1 tbsp tomato paste

    60ml low fat crème fraiche

    Handful of chopped parsley

    16 new potatoes

    300g baby spinach



    1. Preheat oven to 200°C and line sheet pan with parchment paper. Add cod fillets, garlic, and cherry tomatoes in a single layer, then drizzle with olive oil. Bake until fish is opaque and cooked through, 15 minutes, then transfer fish to a plate and cover loosely with foil.
    2. Boil the potatoes until soft. Wilt the spinach by placing in a colander and pouring over a kettle of boiling water.
    3. Meanwhile, in a saucepan over medium-high heat combine 1 teaspoon oil, onion, chicken stock and tomato paste. Bring to a boil and simmer, 5 minutes.
    4. Add garlic and half of roasted tomatoes to sauce. Bring to a boil again and simmer, 5 more minutes. Turn off heat; blend until smooth (using stick blender) and stir in crème fraiche.

    Serve cod with tomato cream sauce, remaining roasted tomatoes, spinach and new potatoes. Garnish with parsley.

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