End of summer is bitter sweet. Tomatoes are sort of like the icing on the cake. As they ripen and pump on the vine, it’s time for some juicy transitions. Happy transitions, like back to school, back to routine and back to you.
There are so many creative ways to use tomatoes in recipes or as sides. This is one of my favorites. Hope you like I too!
This recipe is quick and easy but will surprise you with it’s rich flavor. Cod is typically a somewhat bland fish but the addition of the buttery rich topping takes it to a whole new level.
Roasted Cod with Tomato Basil Sauce
2 pounds wild cod or haddock loin
2 tablespoons ghee
2 ripe tomatoes, diced (optional remove skin and seeds)
1/4 cup fresh slivered basil
1-2 teaspoons blackened fish seasoning
Coconut oil spray
Preheat oven to 400. Place fish in a baking dish. Spray with coconut oil. Sprinkle with sea salt and blackened fish seasoning. Roast for 15-20 minutes until fish begins to crack and is firm to the touch.
While fish is cooking, melt ghee in a small sauce pan. Add tomato, stir and cook for 3 minutes. Turn off heat and add basil. Stir and set aside.
Remove fish from oven. Top with tomato basil mixture.