Could this have been any easier or quicker? I’m staring at this cod…thinking i’d just top with pepper and eat since my diet is so strict now…BUT the light bulb illuminated! Tomatoes and a fresh minced garlic…ummm…YUM! Here we go!
**This would be amazing placed on top of a bed of spinach!!**
- 2 Cod center cut loins (I buy them at SAMs…they are individually wrapped in the bag)
- 4-6 small vine ripened tomatoes…or you can use cherry tomatoes
- 4-5 cloves of garlic
- cracked black pepper
- green onion (optional)
This makes 2 servings.
Mince garlic. Slice tomatoes. If your using cherry tomatoes, you can leave them whole or cut them in half. Dice green onion if you choose to use it.
Lightly drizzle EVOO in medium skillet. Add tomatoes, garlic, green onion and cracked black pepper. Saute over medium heat. Medium/High if you are going to watch so that garlic does not burn. Be sure to toss in skillet and cook until tomato juices reduce to a light pasty consistency. (see picture).
**Add red pepper flakes for some heat if you wish**
While that’s cooking… spray PAM or lightly drizzle another skillet. Add cod. Sprinkle with pepper if you wish. Cover and cook on medium heat. I cover it to help the fish cook evenly. It basically steams in it’s own juices. That’s why there is a lot of liquid when it’s done. I don’t have a lot of experience cooking cod, so i’m not sure if it always produces this much liquid. Either way…cover and cook until white and cooked thoroughly (it doesn’t take long!).
Fish is done. Topping is done. Plate your fish. Top with tomatoes. DONE!!