Cod or Flounder With Cherry Tomato Sauce

By Barbara Kafka

Total Time
23 minutes
Rating
4(94)
Comments
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Featured in: Microwave Cooking

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Ingredients

Yield:6 servings
  • ¼cup plus 1 tablespoon olive oil
  • 1pound cherry tomatoes, stemmed (3 cups)
  • ½cup tightly packed basil leaves
  • 2medium-size cloves garlic, smashed and peeled
  • 1large pinch hot red pepper flakes
  • 1½teaspoons kosher salt
  • 64-ounce cod or flounder fillets
  • Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

198 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 15 grams protein; 502 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the ¼ cup olive oil in a 13-by-9-by-2-inch oval dish. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Stir in tomatoes; cook for 8 minutes.

  2. Step 2

    Place the basil, garlic and remaining oil in a food processor. Process until finely chopped, stopping twice to scrape down the bowl.

  3. Step 3

    Remove the dish from oven. Stir in the basil mixture, pepper flakes and 1 teaspoon of the salt. Cook, uncovered, for 1 minute.

  4. Step 4

    Remove the dish from the oven. Place fish fillets over the tomato sauce. Sprinkle with pepper and the remaining salt. Cover tightly with microwave plastic wrap. Cook for 7 minutes. Then prick the plastic to release steam. Remove from the oven and uncover. Place each fillet on a plate, and spoon over some sauce.

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Ratings

4 out of 5
94 user ratings
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Comments

Anne H

I used the basic concept of this recipe but cooked it on the stove top, not the micro wave. Used a fresh jalapeno instead of crushed red pepper. Used sun-gold tomatoes. It was really delicious.

B. Miller

I followed the recipe and put the tomatoes with olive oil in the microwave uncovered. Should have known better. I heard popping after about a minute. Opened the microwave to an unholy mess of tomato splatter all over the insides. Finished on the stovetop and loved the fresh taste.

Lee S

All I can say is I did the microwave, even tho I was skeptical. I did it for two and halved everything. 4 mins for the fish was plenty. Added Brocolli which I also microwaved before starting then mixed in at the end. Loved the sauce including the Lucious cherry tomatoes.

Amelia

FWIW I did the garlic, basil EVOO sauce in the mini prep first. Dredged the cod in Wondra flour, salt & pepper then sautéed in EVOO for a few minutes per side. Set aside. Then sautéed the cherry tomatoes for 4 min in EVOO before adding the basil, garlic EVOO mixture. Simmered for a few minutes then layered on the fish. Very very good!!

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