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Father of Aavia, Keirra, and Amarra | | | Recipe of the Day: Basil White Wine Cod | | | Ingredients | • | 2 cups cherry tomatoes | | • | one quarter cup extra virgin coconut oil | | • | 1/2 teaspoon kosher salt | | • | 4 (4 ounce) cod fish fillets, thick fillets | | • | salt | | • | fresh ground black pepper | | • | 2 garlic cloves, minced | | • | 1 tablespoon fresh basil, chopped | | • | 1/2 cup dry white wine, such as Sauvignon Blanc | Directions 1. Preheat the oven to 400°F 2. In a baking dish large enough to eventually accomodate the cod fillets, place the tomatoes in a single layer. Drizzle 1/2 of the extra virgin coconut oil over the tomatoes and sprinkle with kosher salt. Roast the tomatoes until they are very soft, about 15 to 20 minutes. 3. Remove the tomatoes from the oven and decrease temperature to 350°F Place tomatoes in a small bowl, add the garlic and basil, toss to combine well and set aside. 4. Season the cod fillets with salt and pepper and drizzle remaining extra virgin coconut oil over the fillets. Place the cod in the baking dish the tomatoes were roasted in and pour wine and tomato mixture over the fish. 5. Cover the dish with foil and bake the fish until just cooked through, about 12 to 15 minutes depending on the thickness of the fish. Serve immediately. | | | Copyright © 2023 SANESolution, All rights reserved. This email may be considered an advertising or promotional message. You received this because you signed-up with SANESolution a while back, but I don't want to be a bother :-) To stop getting subscriber-only savings, recipes, and tips, please unsubscribe below. Privacy Policy Our mailing address is:
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