Skillet Cod with Fried Garden Tomatoes

Who doesn’t like one pan cooking? I don’t think i would see any hands raised.

I love, love one pan cooking. not only are there less pots and pans to clean up, It’s quicker.

If you don’t like cod use another firm fish. I’ve made it with red snapper and halibut both delicious.

The capers add a bit of tang which I like paired with fish dishes that also use tomatoes in one form or another.

If you doen’t like the idea of frying the tomatoes, spread them on a cookie sheet, drizzle with olive oil, garlic, salt and pepper and roast

on a high 400 degree oven until blistered, and adding them back to the pan along with the fish.

Which ever method you prefer this recipe is sure to become a family favorite and crowd pleaser.

and you my friends are going to be happy cooks……..Enjoy home cooking restaurant style

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 Lbs. Cod

1/2 cup flour

Salt and pepper to taste

I Lbs cherry tomatoes cut in half

1 cup chopped spinach

1 cup heavy whipping cream

1 cup chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1/2 cup capers

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Instruction

Salt and pepper fish

coat with flour

Heat oil and butter  add onion and garlic saute until opaque

Add tomatoes fry until blistered push to one side of pan

Add Cod brown on both sides remove from skillet

Add heavy whipping cream and chicken stock

Simmer until thickens about 10 minutes

Add  spinach and capers

Return fish to pan

Simmer 5 minutes more

Add herbs……. Enjoy!!!!!