Bittman's Cod in Tomato Sauce

In our efforts to try to eat more baby-friendly fish (i.e. +omega-3's, low mercury), we tried this recipe from Mark Bittman's How to Cook Everything, which poaches cod in a white wine, tomato sauce. I loved this fish and this sauce. Hubby sort of liked it, but felt the fresh cod was a little too "fishy." May have to try this again with tilapia or an even milder white fish for him.

Cod Poached in Tomato Sauce

Olive Oil
1 onion, chopped
1/2 cup dry white wine (or stock)
2 cups chopped tomatoes (used canned, drained tomatoes)
salt & pepper to taste
1/2 cup minced fresh parsley (or cilantro)
1 tsp paprika
1/2 tsp cayenne pepper
1.5 lbs cod fillets

• Heat olive oil over medium heat.  Saute onion until softens, 6-7 min.
• Add the wine and let it boil away for 1 minute. Add tomatoes. Stir & cook for 10 minutes. Season with salt & pepper, and half parsley.
• Mix paprika, salt & pepper, cayenne. Rub mixture into fish fillet. Lay fish in the sauce and spoon some sauce over the top. Cook until a knife passes through with little resistance.

Raw fish beginning to cook

Fish dinner with sauteed veggies, Israeli couscous, corn