Yeppers! It’s baked fish with tomato sauce!
And, aside from the hour or so the fish spends in a milk bath, it all comes together in about 30 minutes, including the scratch made (and wicked tasty) sauce!
First thing first, though, about that milk bath…
See, whenever I cook a white fish, or scallops, too, I pour milk over them to cover and stash ’em in the fridge for an hour or so.
It really seems to bring out the sweetness in the fish; so, cod, swordfish, scallops, even catfish, it is all good.
So, milk bath taken care of, let us make some fish and tomato sauce!
•2 tbsp butter, melted
•1 tbsp unsalted butter
1 clove garlic crushed
•1/2 tsp red pepper flakes
•5 tbsp parsley chopped
•1 tbsp Sherry Peppers Sauce*
•28 oz tomatoes, crushed
•1/2 tsp sugar
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1 tsp dried oregano
•1 tbsp sherry vinegar
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Cover the cod with milk and stash in the fridge for an hour.
Heat your oven to 350º and pour the melted butter in a baking dish, tipping it to spread the butter evenly around.
Remove the cod from the milk (discard the milk), then sprinkle each piece with the salt, pepper, and lemon juice.
Pop into the oven and bake for 30 minutes, until the fish is cooked through and flakes easily with a fork.
While the fish is cooking, make the sauce by melting one tablespoon of butter in a medium pan over medium heat.
Once the butter has melted, add the garlic, parsley, and crushed red pepper flakes and cook, stirring often, for three minutes or so.
Add the tomatoes and remaining ingredients, except for the sherry vinegar.
Simmer for five minutes, then stir in the vinegar and keep the sauce warm until the fish is done.
Note: I used whole San Marzano tomatoes this time, and just gave the finished sauce a good whizzz with the immersion blender; worked a treat.
Once the fish is done, serve with the sauce; we had ours over pesto-stuffed tortellini and garlic toast.