Scrod with Tomato Sauce
Scrod or cod cooked covered in a cold non-stick pan is served over a very simple tomato sauce of fresh tomato pureed with butter, olive oil, salt, and pepper, and sprinkled with chives.
Serves 2
Ingredients
- 2 pieces of scrod or cod, about 5 oz and 1 inch thick each
- Fine sea salt
- Freshly ground black pepper
- 1 teaspoon olive oil
Tomato Sauce
- ¾ cup diced ripe tomatoes
- ½ tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- Fine sea salt
- Freshly ground black pepper
- 2 tablespoons chopped chives
Method
- Sprinkle the fish with salt and pepper and rub well with the olive oil. Place the fish in a cold non-stick skillet, cover, and cook on high heat for 4 to 5 minutes, depending on the thickness of the fish and your preference.
- Meanwhile, place tomatoes, butter, oil, salt and pepper in a blender; blend until smooth. Heat in the microwave until warm, about 1 minute.
- Pour or spoon the sauce into shallow bowls or onto a plate. Set the fish on top and sprinkle with the chives.
Notes
I often cook fish this way, that is putting them in a cold, non-stick pan—sometimes with the skin down, sometimes without the skin as I do here—and cooking them covered. The steam generated from the cooking process, makes it so that I don’t have to turn the fish.
The very simple tomato sauce is just a puree of fresh tomato with salt, pepper, a dash of oil, and butter. I can use the mixture cold as a gazpacho, or I warm it in the microwave for a minute or two to serve as a sauce. It’s easy to do and delicious.
