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Delicious Cod with Tomato-Cream Sauce

"Cod fillets with clean and solar-dried tomatoes in a creamy sauce with zucchini. Serve with cooked combined greens (which include carrots and peppers) if a low-carb food plan is preferred, in any other case serve with pasta or rice."

Ingredients :

• 4 chopped sun-dried tomatoes (elective)
• 1/four pound cod fillets
• 1 tablespoon flour, or as wished
• salt and pepper to taste
• 1 tablespoon butter
• 1 tablespoon chopped onion
• 4 oz tomatoes, sliced
• 4 oz zucchini, sliced (non-obligatory)
• 2 ounces creme fraiche
• 1 teaspoon dried rosemary
• 1 pinch salt and freshly floor black pepper to taste
• 1 tablespoon tomato paste, or as wanted

Instructions :

Prep : 10M	Cook : 2M	Ready in : 50M

• Place solar-dried tomatoes in a bowl and cowl with warm water. Soak for 15 mins. Drain and chop.
• Lightly dirt cod with flour and season with salt and pepper. Heat butter in a skillet and cook dinner cod till lightly browned, approximately three mins according to side. Transfer cod to a baking dish with a lid.
• Preheat the oven to 350 stages F (a hundred seventy five ranges C).
• Add onion to skillet and prepare dinner over medium warmth until soft and translucent, about five minutes. Add tired solar-dried tomatoes, tomatoes, zucchini, creme fraiche, rosemary, salt, and pepper. Cook for two mins. Stir in tomato paste to thicken sauce. Pour combination over fish in the baking dish and cowl.
• Bake in preheated oven till fish flakes easily with a fork, approximately 30 minutes.

Notes :

• You also can use cream rather than creme fraiche. The sun-dried tomatoes aren't essential, however enhance the taste.

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