Cod with Tomato Ginger Sauce

by bryn

1 Tablespoon cooking oil
1 onion, chopped
1 1/2 teaspoon grated fresh ginger
1 3/4 cups canned crushed tomatoes in thick puree
*I've found chopping up a real tomato and using Trader Joe's Tomato and Roasted Red Pepper soup tastes a lot better than canned stuff.
3/4 teaspoon salt
4 (8 oz.) fillets cod or scrod
1/4 teaspoon fresh-ground black pepper
1/4 cup chopped cilantro or parsley

In a large deep frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it begins to soften (about 3 minutes). Stir in the ginger; cook, stirring, 2 minutes longer. Add the tomatoes and salt; bring to a simmer. Reduce heat to low and cook, covered, for 10 minutes.
Add the fillets and black pepper to pan and cook, covered, until just done (10 or 12 minutes longer for 1-inch thick fillets). Stir the cilantro or parsley into the sauce.
Serve the fish topped with the sauce.

Makes 4 servings.


I love cod and this is incredibly easy to make. If cod or scrod isn't available, or you've found it to be ridculously overpriced (I'm looking at you, Chicago... no higher than $6.99/lb!), any light-tasting whitefish should do. Atlantic and Alaskan-caught cod work best, avoid it if the fish was shipped in from China (will taste unnaturally salty and fishy).