Sauté Cod over an Italian Sauce

You need to give my Saute Cod over an Italian Sauce a try! I was not sure what to call the sauce but it is amazing. To...
Staff Writer

You need to give my Saute Cod over an Italian Sauce a try! I was not sure what to call the sauce but it is amazing. To make this sauce I started taking out ingredients from the refrigerator and pantry! This recipe follow the Paleo diet and is a delicious Italian dinner for any weeknight or entertaining.

I used cod loin because it is thicker and I wanted a nice piece over the sauce on each individual plate.

Notes

Note: We tasted tested this new dish last night and it was very good. The next time I make this sauce I may either try capers or olives.

Ingredients

Ingredients for Sauce

  • 2 Tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 yellow bell pepper, chopped
  • 3 slices, hot capacola
  • 3 slices, pancetta
  • 1 (14 ounce) can petite diced tomatoes, with juice
  • 1 1/2 Teaspoon dried thyme
  • 1 Teaspoon dried parsley
  • 1/4 Cup red wine
  • 1/2 Cup low sodium chicken broth
  • 1 Teaspoon sea salt
  • 3/4 Teaspoons freshly ground pepper

For the Cod

  • 2 Tablespoons olive oil
  • 4 (6 ounce) cod loins
  • 2 Teaspoons dried thyme
  • 1 1/2 Teaspoon sea salt
  • 1/2 Teaspoon freshly ground pepper

Directions

Ingredients for Sauce

1. For the Italian sauce: Heat olive oil in a Le Creuset ; add onion and cook until tender over medium-low heat. Add garlic and continue cooking until tender; add yellow peppers and cook for 2 minutes. Then add in capacola and pancetta. Cook for about 3 minutes until the peppers start to soften and the meats start to crisp.

2. Add the tomatoes, thyme, parsley and simmer, stirring often using a wooden spoon, over low heat for 20 minutes.

3. Add the red wine and chicken broth and cook on low heat for another 10-15 minutes. Taste for additional seasonings.

For the Cod

1. Heat a large griddle pan until very hot, add the olive oil. Season the codfish on both sides with thyme, salt and pepper.

2. Add the cod loins to the pan. Lower the heat to medium and sauté until the fish is golden brown on the bottom, about 6-8 minutes. Turn the fish over and finish cooking for another 2-3 minutes. Let sit for 5 minutes.

3. To serve ladle Italian sauce in the middle of the pate them place sautéed cod in the center and serve immediately.

Cod Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Cod Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Cod Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.