Baked Cod with Cherry Tomatoes in White Wine and Cream
by Editorial Staff
You can easily prepare a delicious, but uncomplicated restaurant dish at home without spending a lot of time. Cod baked in white wine and cream, with cherry tomatoes. The dish turns out to be very tasty, juicy, and aromatic.
Cook: 45 minutes
Servings: 3
Ingredients
- Cod (fillet) – 800 g
- Cream (33% fat) – 100 ml
- Dry white wine – 180 ml
- Olive oil – 50 ml
- Cherry tomatoes – 200 g
- Dried basil – 0.5 teaspoon
- Ground black pepper – 1 pinch
- Ground red hot pepper – 1 pinch
- Salt to taste
For the filling (optional):
- Fresh greens – to taste
Directions
- We prepare products. We turn on the oven to heat up to 180 degrees
- Wash the fish fillet and dry it with a paper towel. Rub the pieces of fish with salt and two kinds of pepper.
- Grease the baking dish with olive oil, but the fish there and send it to the oven, preheated to 180 degrees, for 25 minutes.
- Wash the tomatoes and cut them in half or into quarters.
- Heat the vegetable oil in a frying pan and put the tomatoes. Fry the tomatoes until soft, 3-4 minutes. Pour wine into the pan.
- Simmer the contents of the pan over high heat until the liquid has evaporated by about a quarter. Pour in the cream, salt, and basil. Simmer the sauce for another 2-3 minutes.
- We take out the form with fish from the oven. Fill the fish with the resulting tomato-creamy sauce. We send the dish back to the oven for 15 minutes. If your oven supports convection, turn it on during the last 5 minutes of baking.
- Let the finished dish cool slightly. We spread the cod baked in white wine and cream, with cherry tomatoes, on a plate, decorate with fresh herbs and serve. Such a fish goes well with any side dish of your choice.
Bon Appetit!
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