Oven baked cod fillets, stir fried garlic tomatoes, beurre blanc sauce
Oven baked cod fillets covered with a nice layer of stir fried garlic tomatoes, topped with a beurre blanc.
IngredientsRecipe for Tapas
Stir fry garlic tomatoes
- Salt and pepper
- Olive oil
- Vegetable oil
Preparation time: 20 min
Preheat your four at 425 °F
Cut the cod fillets into 6 or 8 pieces. Finely chop the French shallots. Peel and mince the garlic. Cut the butter in small cubes. Quarter the tomatoes, then empty the seeds, keep the flesh in a bowl.
- Stir-fried garlic tomatoes
Dice the tomatoes, then stir-fry them in a hot skillet with knob of butter and a drizzle of olive oil, make sure you don't over cook them, add the chopped garlic, salt and pepper. Set aside.
- Cod fillets
Season the cod then sear them in a hot pan with oil and butter. Place them on a baking sheet, then bake them in the oven for about 4 minutes.
- White butter sauce
In a saucepan, combine the shallots, the white wine and the vinegar and bring to a boil. When the reduction reaches the consistency of a wet mash, remove from the heat. Let it cool down then start incorporating your cubes of butter while whisking. Put it back on the heat from time to time to make sure the heat is high enough to melt the butter. Once you have obtained a creamy texture, adjust seasoning. You can pass the sauce through a sieve if you do not wish to keep the shallots.
In this recipe you can replace the cod by any kind of white fish. The beurre blanc sauce goes perfectly with poached fish as well.
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