Tomato and Thyme Cod has a flavorful sauce that can be ready in 30 minutes or less. 

Tomato and Thyme CodI once made this Tomato and Thyme Cod a year few years ago before I was blogging when I first started cooking. The idea was inspired by the need to use the cod, canned diced tomatoes and thyme that I had in my refrigerator. A little googling and I came across this lovely recipe which I still make today. 

The Tomato and Thyme Cod recipe comes together very quickly. I made this recipe the other day when we were in a rush and I was surprised at how fast the whole thing took. The key to this recipe is to not over cook the cod, add the cod when the sauce has developed enough flavor and you are just about ready to eat. Soy sauce and brown sugar may sound odd but strangely it’s a perfection combination. 

Tomato and Thyme Cod


 

Tomato and Thyme Cod Tomato and Thyme Cod

serves 4

Ingredients:

  • 2 tablespoons olive oil 
  • 1 small yellow onion chopped 
  • 28 ounce can San Marzano Diced Tomatoes 
  • 1 tablespoon light brown sugar 
  • 1 tablespoon low-sodium soy sauce 
  • bunch of fresh thyme 
  • 1 pound cod filet, about small 6 pieces 
  • salt and pepper to taste 

Instructions: 

  1. In a deep frying pan heat 2 tablespoons olive oil over medium heat. Add the chopped onions season with salt and pepper letting cook for 5-8 minutes until translucent. Meanwhile cut the cod into fillets and season both sides with salt and pepper. 
  2. Stir in the tomatoes, brown sugar, soy sauce, and fresh thyme then bring to a boil. Simmer for 10 minutes until the sauce comes together, you can mash the tomatoes with a wooden spoon if you want the sauce less chunky. Taste and season with salt and pepper if desired. 
  3. 10 minutes before you are ready to eat, slip the cod filet into the simmering sauce for 8-10 minutes until cod flakes easily. Serve immediately to avoid over cooked fish. Add additional fresh thyme for garnish if desired. 

Serve this Tomato and Thyme Cod with roasted broccoli and rice pilaf, if desired. 
This recipe was adapted from BBCGoodFood.


 

For more, check out the spring time recipes below: