Tomato and Thyme Cod

Method

• Tomato and Thyme Cod: Step-by-Step Method
• Preheat your oven to 180°C (350°F), or set a large lidded pan over a gentle heat if using the stovetop method
• Pat cod fillets dry with kitchen paper and set aside on a plate
• Strip the thyme leaves from the sprigs and set aside
• Peel and finely chop the onion
• In a large nonstick pan, heat the olive oil over medium heat
• Add the chopped onion to the pan and sauté gently for 3-4 minutes until softened but not colored
• Pour the canned chopped tomatoes into the pan with the onion
• Stir in the brown sugar, soy sauce, and reserved thyme leaves
• Bring the tomato mixture to a gentle simmer and cook for 8-10 minutes, stirring occasionally
• Taste and adjust seasoning if necessary (note: soy sauce adds salt)
• While the sauce simmers, line a shallow ovenproof dish (or use the pan if ovenproof) and lay the cod fillets in a single layer
• Spoon the hot tomato and thyme sauce evenly over each cod fillet
• Cover the dish with foil or a lid
• Bake in the preheated oven for 15-18 minutes until cod is opaque and flakes easily, or gently cook covered on the stovetop over low heat for 12-15 minutes
• Check doneness by inserting a fork into the thickest part of the fillet; it should separate in large moist flakes
• Plate each cod fillet with a generous layer of tomato and thyme sauce
• Garnish with a small pinch of fresh thyme leaves if desired
• Serve immediately, optionally with a side of steamed green beans or sautéed spinach
• Enjoy your light, protein-rich Tomato and Thyme Cod