I don't like the taste of honey. Can I use another type of sweetener?

Yes, you can use pure maple syrup or regular granulated sugar. You might need to use a little extra sugar since honey is more concentrated than granulated sugar.

Can I use canned tomatoes instead of cherry tomatoes to make this recipe?

Yes you can but keep in mind that the sauce will taste a little different. Cooking with canned tomatoes yield flavors that are less fruity and sweet. The result will be more like a classic tomato sauce that's more on the salty and savory side (which is still delicious!).

Pan Seared Cod with Tomato Balsamic Sauce

Name: Pan Seared Cod with Tomato Balsamic Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons all-purpose flour; ¼ teaspoon salt; Pinch of ground black pepper; 10-12 ounces cod fillets; 2 tablespoons olive oil; 4 basil leaves, shredded or finely chopped; 1 tablespoon olive oil; 2 garlic cloves, minced; 20 cherry tomatoes; 3 tablespoons balsamic vinegar; 1 teaspoon honey; ¼ teaspoon dried rosemary; 1 bay leaf; Salt and pepper, to taste

Description

Crispy fish fillets served with a sweet and tangy tomato balsamic sauce and topped with freshly chopped basil. This is an easy fish dinner with classic Italian flavors.

Ingredients

Scale

2 tablespoons all-purpose flour
1/4 teaspoon salt
Pinch of ground black pepper
10–12 ounces cod fillets
2 tablespoons olive oil
4 basil leaves, shredded or finely chopped

Tomato balsamic sauce

1 tablespoon olive oil
2 garlic cloves, minced
20 cherry tomatoes
3 tablespoons balsamic vinegar
1 teaspoon honey
1/4 teaspoon dried rosemary
1 bay leaf
Salt and pepper, to taste

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Instructions

Make the tomato balsamic sauce: Heat a small pot over medium heat. When the pot is hot, add the olive oil and garlic and cook for 1 minute. Add the remaining ingredients for the sauce and stir. Lower the heat to low, cover, and simmer for about 10 to minutes, until the tomatoes are tender but not completely smashed. Turn the heat off and remove the tomato skins from the sauce.
Season the flour: While the sauce is cooking, mix the flour, salt, and ground black pepper in a bowl.
Season the fish: Place the fish on a flat surface and use a paper towel to pat it dry. Sprinkle flour on both sides of the fish.
Sear the fish: Place a medium size skillet over medium high heat. When the skillet is hot, add the olive oil and swirl it to coat the surface evenly. Add the fish and cook on each side for 2 to 4 minutes, depending on the thickness of the fillets. The fish is done when it flakes easily using a fork. Transfer the fish to a plate covered with paper towels. Rest the fillets for a few seconds to remove the excess oil.
Put the dish together: Plate the fish and pour the tomato balsamic sauce over. Top with basil and serve immediately.

Nutrition

Serving Size: 1 serving
Calories: 396
Sugar: 11g
Sodium: 820mg
Fat: 22.2g
Saturated Fat: 3.2g
Unsaturated Fat: 2.7g
Trans Fat: 0g
Carbohydrates: 21.3g
Fiber: 2.6g
Protein: 28.7g
Cholesterol: 79mg