Cod with Burst Tomatoes, Basil, and Pine Nuts

Name: Cod with Burst Tomatoes, Basil, and Pine Nuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tbsp Pine Nuts (toast if raw or use toasted); 2 pieces Cod (about 4-6 oz each ); 1/2 tsp Curry Powder (or enough to season on both sides); 1/2 tsp Salt (or enough to season on both sides); 1/4 tsp Black Pepper (or enough to season on both sides); 2 tsp Olive Oil; 1 pint Cherry Tomatoes (or grape; halved (I used mixed colors)); 1/4 tsp Salt (or to taste); 1/4 tsp Black Pepper (or to taste); 1/4 tsp Red Pepper Flakes (optional; more or less to taste); 1/8 tsp Sugar (optional); 3 cloves Garlic (thinly sliced); 1 tsp Red Wine Vinegar; 1 cup Fresh Basil (I used a 4 oz container of Fresh Basil and removed the leaves from the stems ); Flaky Salt (optional; to serve)

7 steps

Prep:10minCook:20min

This curry-spiced cod with burst tomatoes is ready in no time and packs so much flavor!

Updated at: Thu, 21 Nov 2024 15:06:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories171.7 kcal (9%)

Total Fat10.7 g (15%)

Carbs11 g (4%)

Sugars4.7 g (5%)

Protein10.3 g (21%)

Sodium909.7 mg (45%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 TbspPine Nuts

toast if raw or use toasted

2 x 4 ozCod

pieces

½ tspCurry Powder

or enough to season on both sides

½ tspSalt

or enough to season on both sides

¼ tspBlack Pepper

or enough to season on both sides

2 tspolive oil

1 pintCherry Tomatoes

or grape, halved, I used mixed colors

¼ tspsalt

or to taste

¼ tspblack pepper

or to taste

¼ tspRed Pepper Flakes

optional, more or less to taste

⅛ tspSugar

optional

3cloves garlic

thinly sliced

1 tspred wine vinegar

1 cupFresh Basil

I used a 4 container of Fresh Basil and removed the leaves from the stems

Flaky Salt

optional, to serve

Instructions

Step 1

If you're using un-toasted pine nuts, toast them in a pan. Add the pine nuts in an even layer to a non-stick pan over medium-low heat for about 5 minutes or until golden. Stir occasionally to prevent burning. Keep a close eye on the stove because pine nuts can burn quickly. Set aside for serving.

Cod

Step 2

Pat cod dry with a paper towel. Season with curry powder, salt, and pepper on both sides.

Step 3

Heat 2 tsp oil in a non-stick pan over medium-high heat. Add the seasoned cod and cook for about 3 minutes a side or until golden and cooked through. Set aside for serving.

Tomatoes

Step 4

In the same pan, heat another 2 tsp oil over medium heat. Add sliced cherry or grape tomatoes. Season with salt, pepper, and optional red pepper flakes, and optional sugar. Stir to combine.

Step 5

Simmer the tomatoes for about 5 minutes or until they are starting to get jammy. Stir occasionally. Once jammy, add the sliced garlic cloves. Stir to combine and cook for 1 minute. Pour in the red wine vinegar and cook for another minute.

Step 6

Turn off the heat. Add the fresh basil and stir to combine. The basil should wilt quickly with the residual heat.

Step 7

Place the cod in a shallow bowl to serve. Spoon the tomato mixture over the top of the cod. Sprinkle with the toasted pine nuts. Optionally top with a drizzle of olive oil and a pinch of flaky salt.

View on Carol Bee Cooks

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