Succulent Cod in White Wine Tomato Basil Sauce
** constituents
- 4 cod fillets( about 6 oz each)
- 2 tbsp olive oil painting
- 3 garlic cloves, diced
- 1( 14.5 oz) can minced tomatoes
- ½ mug dry white wine
- ¼ tsp red pepper flakes( voluntary)
- ½ tsp swab
- ¼ tsp black pepper
- ¼ mug fresh basil, diced
- 1 tbsp adulation
- Lemon wedges, for serving ** Directions
- Heat olive oil painting in a large skillet over medium heat. Add garlic and sauté for 30 seconds until ambrosial.
- Pour in white wine, stirring for 1 nanosecond. Add minced tomatoes, red pepper flakes, swab, and black pepper. poach for 5 twinkles.
- Gently place cod fillets into the sauce. Cover and poach for 8- 10 twinkles, until the fish flakes fluently with a chopstick.
- Stir in adulation and fresh basil, letting it melt into the sauce.
- Serve warm with bomb wedges and a side of blunt chuck
or rice. ** Servings 4
** Calories( per serving)
300- 350