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Sauteed Cod with Tomato Sauce Armenian Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Sauteed Cod Recipe - Armenian recipe how to saute cod fish with flour, butter, tomatoes, garlic, and parsley. The nice flavor of the cod, combines well with the sweeter flavor of tomato sauce, garlic and parsley make this dish delicious and great tasting.
Ingredients:
- 2 pounds fresh Cod fish fillets.
- 4 ounces butter
- 1/2 cup flour
- 3 tomatoes, peeled and sliced
- 2 garlic cloves, pressed
- 1/8 tsp thyme
- 1 tsp salt
- 3/4 tsp freshly ground pepper
- 3 tbsp minced parsley
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Serves/Makes: 4-6
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How to cook Armenian Cod with Tomato Sauce:
- Wash the fish fillets well and pat dry with paper towel.
- Heat butter in frying pan over medium heat.
- Season fillets with salt and papper to taste; dip in flour.
- Saute in frying pan on both sides until nicely browned and the fish easily flakes with a fork.
- Drain fish on paper towel and set aside.
- Add onion in the same butter and cook until tender, 3 minutes.
- Stir in garlic and cook 10 seconds.
- Add tomatoes, salt, pepper and thyme.
- Saute over high heat, breaking up tomatoes with a spoon, until thick, about 10 minutes more.
- Arrange the sauteed cod fish on a serving platter.
- Pour the sauce over the fish and sprinkle with parsley.
- Serve hot.
Notes:
This recipe for Armenian Cod with Tomato Sauce serves/makes: 4-6. Great tasting food is easy to cook, delicious, simple and very affordable dish.
Main Ingredient: Pacific Cod
Preparation Method: Pan Fried/Sauteed
Cuisine: Armenian
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
Cod Recepies
Fish Recepies
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