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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2010


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Season fish with 1 teaspoon thyme, 1/4 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.

  • Whisk cream and cornstarch in a small bowl. Add to the pan, along with the remaining 1 teaspoon thyme and 1/4 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 Facts

219 calories; protein 18.6g; carbohydrates 6.4g; dietary fiber 1.6g; sugars 3g; fat 9.8g; saturated fat 4.1g; cholesterol 73.8mg; vitamin a iu 720.9IU; vitamin c 13.9mg; folate 18.9mcg; calcium 60.6mg; iron 1mg; magnesium 40.3mg; potassium 520.9mg; sodium 493.9mg; thiamin 0.6mg.

Reviews (28)

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29 Ratings
  • 5 star values: 20
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
My husband loved this recipe. I thought it was okay but I'm not a big cod fan but I did like the sauce. I didn't have scallions so I just doubled the garlic and the sauce tasted great. Like several other people suggested I added a couple of handfuls of fresh spinach when I added the cream and cornstarch to bulk the recipe up. Even so you get a lot of sauce in comparison to 4 pieces of cod and the sauce is very soupy. If you drained most of the water from the diced tomatoes first that would help thicken the sauce and make it more creamy. Otherwise I would leave the cream out because with that much water from the tomatoes the cream is hardly noticeable and you could save on calories. If you love cod or tilapia then give it a try. It's very easy to make. Read More
Rating: 5 stars
I made this with tilapia and served with polenta on the side. Everyone loved it! Read More
Rating: 5 stars
Just made this for dinner tonight as directed - it was fantastic! My husband and I are looking forward to the leftovers. We served it over polenta with butternut squash on the side. Next time I plan to add a couple of handfulls of spinach during the last step. Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
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. Read More
Rating: 1 stars
Will not be making thins again. Followed the recipe as it was but the end result was not as expected. Even added some spinach to the last part of the recipe. Will not be making this again. Pros: Easy to make Cons: It doesn't really taste like anything..very blahhh... Read More
Rating: 5 stars
This was such a great dish. Flavors are subtle and perfect together. Fresh thyme both smelled and tasted great. Served over Israeli couscous with lemon zest and spinach. Looking forward to making this again for my daughter. Read More
Rating: 4 stars
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. Read More
Rating: 2 stars
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. Read More