Parmesan Cod in Tomato White Wine Sauce

A healthy, flavorful seafood dinner recipe the entire family will enjoy.

Ingredients:

Wild-Caught Cod:
2 Tbsp. Macadamia nut oil
1½ lb Pacific Cod Steak Portions—about four filets
Salt and pepper

Sauce:
2 Tbsp. macadamia nut oil
¼ tsp crushed red pepper flakes
3 large cloves of garlic finely minced
2 c cherry tomatoes sliced in half
¼ c dry white wine
½ c fresh basil finely chopped
2 Tbsp. fresh lemon juice
½ tsp fresh lemon zest
½ tsp salt (more to taste)
1 tsp coconut sugar
¼ tsp black pepper (more to taste)
¼ c shredded Parmesan cheese

Instructions:

For Sauce:
1. In a large sauté pan over medium heat, warm the oil. Add crushed red pepper flakes and the garlic and sauté for one minute.
2. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, about eight to ten minutes.
3. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, coconut sugar, and pepper and cook for two minutes. Taste and adjust seasoning as needed.
4. Place the sauce into a bowl and set aside.

Cod:
1. Heat oil in a large nonstick pan or skillet over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper.
2. Place cod in the oil and cook until golden brown, about three minutes. Carefully flip the cod over and continue cooking for another three to four minutes, OR until it's cooked through. KEEP AN EYE ON THE FILETS, THEY ARE EASY TO OVER COOK.
3. Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and serve at once.

Serve with your favorite side. This dish is served with garlic tomato cheesy asparagus.

Enjoy.

Submitted by Sandra Slanker