Cod with Tomato Cream Sauce

Cod with Tomato Cream Sauce

27 Reviews
From: EatingWell Magazine, January/February 2010

This silky tomato sauce with a touch of cream makes mild-flavored cod sing. Serve with: Farro or rice and a salad of mixed greens.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1-1¼ pounds cod (see Tip) or tilapia fillets, cut into 4 pieces
  • 3 teaspoons chopped fresh thyme, divided
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • ¾ cup white wine
  • 1 14-ounce can diced tomatoes
  • ¼ cup heavy cream or half-and-half
  • ½ teaspoon cornstarch


  • Active

  • Ready In

  1. Season fish with 1 teaspoon thyme, ¼ teaspoon salt and pepper. Heat oil in a large skillet over medium heat. Add shallot, garlic and 1 teaspoon thyme; cook, stirring, until beginning to soften, about 1 minute. Add wine, tomatoes and the fish to the pan; bring to a simmer. Cover and cook until the fish is cooked through, 4 to 6 minutes. Transfer the fish to a large plate; keep warm.
  2. Whisk cream and cornstarch in a small bowl. Add to the pan, along with the remaining 1 teaspoon thyme and ¼ teaspoon salt. Cook, stirring, for 1 minute. Divide the fish and sauce among 4 shallow bowls.
  • Tip: Overfishing and trawling have drastically reduced the number of cod in the U.S. and Canadian Atlantic Ocean and destroyed its sea floor. For sustainably fished cod, choose U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at

Nutrition information

  • Per serving: 219 calories; 10 g fat(4 g sat); 2 g fiber; 6 g carbohydrates; 19 g protein; 19 mcg folate; 74 mg cholesterol; 3 g sugars; 0 g added sugars; 721 IU vitamin A; 14 mg vitamin C; 61 mg calcium; 1 mg iron; 494 mg sodium; 521 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 2½ lean meat, 1 fat

Reviews 27

October 07, 2019
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By: Annie
This dish was really REALLY good. I had to adjust somewhat as I was making just one serving for myself. I used Swai fillet. I used fresh roma instead of canned. I did make the same amount of sauce. Served over spinach and roasted red potatoes. I will def be making this again. I think I might try to substitute mushrooms for the tomatoes next time and see how that goes...A keeper!
April 28, 2019
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By: Barbara Postill
THIs dish is wonderful. Made it the first time when we had company and they wanted the recipe.
February 23, 2018
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By: Melissa Milne Nance
This dish was easy to prepare and the family loved it! This is going to be a regular menu item on our journey to healthy eating.
February 22, 2017
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By: Saffers47
This was a great quick dish. Very flavorful and easy to prepare. Served over brown rice. Put a little asiago cheese on top just before serving.
February 08, 2016
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By: EatingWell User
Will make again Added - few tablespoons grated Parmesan cheese to thicken sauce. The true test, will my husband want this again? Yes! Thus is a keeper...pun not intended! Pros: Good flavor, easy way to add more fish to your diet Cons: Sauce did not thicken as I expected it would
November 26, 2014
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By: EatingWell User
Cod fish with tomato cream sauce A favorite I will make again and again. So easy and good, and It didn't need the cream. Pros: NULL Cons: NULL
October 20, 2013
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By: EatingWell User
A great addition to collection of whitefish recipes! Sauce makes the difference! I used 16 oz. of trader joe's mixed baby heirloom tomatoes (which I also routinely use for homemade pizza instead of sauce!) and it came out great! Make sure to sufficiently season your fish well before cooking. Also I was out of cream so I upped the corn starch to a full teaspoon along with the a little over a quarter cup of regular milk (all I had) and it was delicious. I imagine that the added fat inherent in the cream would make for a yummy mouthfeel but proved unnecessary. A little extra cornstarch is all that's needed to thicken the sauce just enough. Aside from these changes the recipe was followed exactly. Btw, amount of oil is not stated in recipe, so I used about 2 Tblspn worth, HOwever it occurred to me later that modifications in the amount of cooking medium (oil or butter?) could affect the mouthfeel of the sauce in the end. Served over brown rice and with grilled zucchini on the side=delicious meal. Pros: Easy to execute and modify! A tasty one pot meal. Cons: Bland if under-seasoned. Inexperienced cooks may be disappointed.
October 08, 2013
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By: EatingWell User
Pros : Easy and fast to make. Cons: I found this recipe to be quite bland and having never really had cod before, have found that I do not care for it. It is also quite bland. I read another review where the person substituted chicken stock for the wine, but I feel that it is no longer a fish dish. I don't think I will make this again, but love many of the other recipes I have gotten from this website. Even my British husband didn't care for it and the Brits eat huge amounts of Cod, albeit they eat it in Fish and Chips.
August 07, 2013
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By: EatingWell User
My substitutions were tasty! I substituted dill for thyme, chicken stock for white wine and sweet onion for shallot -- the result was delicious! I served this over brown rice. Pros: One pan, quick and easy
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