Picked another bushel and a half of tomatoes on Saturday, which puts us at a grand seasonal total of more than we can count. I aspire to keep better track of these things, but so far it hasn’t been my way. I do keep general garden notes and maps from season to season, but weighing each little thing? Not so much. I did weigh potatoes this year though and so far (few more rows to dig), we’re over 300 pounds. We like to share potatoes.
Those tomatoes though. we’ve dehydrated a bunch already, eaten plenty fresh, made tomato pies, tomato sandwiches, tomato omelettes, tomato salads, gifted pounds and pounds, and have frozen gallon upon gallon for a big sauce making day coming up soon. Have to time that right so we do it before temps dip and we lose our basil. Made one batch of salsa, too. More of that to come.
Playing around in the kitchen a few weeks ago yielded yet another use for tomatoes, a quick sauce of sorts, served with pan-fried white fish that we keep stocked in the freezer as part of our annual fish share (think of it as a CSA with an Alaskan fisherman instead of a farmer). I made the dish again over the weekend and paid careful attention so I could share the details with you. If you too are experiencing that very good September problem of tomatoes covering every surface in your home, you can at least put a few to use in this recipe. That's the key though, it's got to be fresh tomatoes. From your garden or another local garden, it just won't be the same otherwise.
This recipe looks simple, and it is, but packs incredible flavor due to cooking technique and fresh in season ingredients. Reminds me of rustic Mediterranean cookery.
Pan-Seared Cod with Fresh Skillet Tomato Sauce
Have ingredients chopped and ready to go before you begin, this comes together quickly.
1 1/4 lb cod fillet (or other white fish – ours comes in one large fillet that I cut into portions prior to cooking)
1 good sized onion (or a few small ones), sliced thinly into half rounds
4-6 cloves garlic, minced
6 tbsp butter
4 cups diced ripe fresh tomatoes, remove pulp and seeds before dicing
2-3 tsp honey or maple syrup
1 tsp dried oregano or twice that if using fresh
handful of fresh basil, chopped
salt and pepper
Instructions
- In large stainless steel skillet (don't use cast iron with tomatoes, it can alter the flavor), sauté onions in 3 tbsp butter over medium heat for several minutes, until soft and tender. Add fresh garlic, cook for another minute.
- Add tomatoes, season with a good pinch of salt and pepper, honey to taste, and oregano. Turn the heat to medium-high and let it bubble away uncovered, for 5-10 minutes, reducing and thickening the sauce a bit. Transfer sauce to a separate bowl.
- Add remaining 3 tbsp butter to skillet. Season fish with salt and pepper, then sear for about two minutes on each side. Remove fish to a plate, add sauce back to the pan, let it mix with any juices left from the fish. Check seasoning and add salt and pepper if needed.
- Return fish to the pan, nesting pieces on top of the sauce, also add any juices left on the plate. Cover pan and cook on medium-low for a few minutes, until fish is cooked through (just a few minutes!). Remove lid, pile on some chopped fresh basil, and serve.
We like to serve this with grilled zucchini, thinly sliced roasted potatoes, or over rice.
Print Recipe :: Pan-Seared Cod with Fresh Skillet Tomato Sauce
Late summer is all about tomatoes around here, and we’re always looking for one more way to utilize them. Hoping to squeeze this dish in at least one more time (or three!) before the month is up. Enjoy!
(Sorry if a recipe post feels a little boring, but this one is worth recording.)
If you have any must-make tomato recipes, please feel free to link them in the comments.