Cod with Tomato Cream Sauce for Two

Cod with Tomato Cream Sauce for Two

5 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 2 servings

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Original recipe yields 2 servings
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  • 8-10 ounces cod (see Tip) or tilapia fillets, cut into 2 pieces
  • 1 1/2 teaspoons chopped fresh thyme, divided
  • 1/4 teaspoon salt, divided
  • 1/8 teaspoon freshly ground pepper
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/2 shallot, chopped
  • 1 clove garlic, minced
  • 6 tablespoons white wine
  • 1 cup canned diced tomatoes
  • 2 tablespoons heavy cream or half-and-half
  • 1/4 teaspoon cornstarch


  • Active

  • Ready In

  1. Season fish with 1/2 teaspoon thyme, 1/8 teaspoon salt and pepper. Heat oil in a medium skillet over medium heat. Add shallot, garlic and 1/2 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 plate; keep warm.
  2. Whisk cream and cornstarch in a small bowl. Add to the pan, along with the remaining 1/2 teaspoon thyme and 1/8 teaspoon salt. Cook, stirring, for 1 minute. Divide the fish and sauce among 2 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: 210 calories; 10 g fat(4 g sat); 2 g fiber; 7 g carbohydrates; 16 g protein; 18 mcg folate; 65 mg cholesterol; 3 g sugars; 0 g added sugars; 777 IU vitamin A; 16 mg vitamin C; 64 mg calcium; 1 mg iron; 721 mg sodium; 508 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 2 1/2 lean meat, 1 fat

Reviews 5

May 14, 2015
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By: EatingWell User
Delicious I made a lot of substitutions (onion, basil, sherry cooking wine, fire roasted tomatoes) so didn't hold much hope it would be good. I was wrong. But it was great. I didn't have cream, so I whisked together equal parts reduced sour cream and 1% milk , and it really did make a great substitute. Next time I will break up the fish and serve it over pasta. Double or triple the garlic. Pros: Easy, healthy, quick
April 11, 2011
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By: lmoring
Delicious I served it over quinoa with a salad - my fiance and I loved it! I'm not a big fish fan, so a recipe like this that has a delicious sauce makes me forget I'm even eating it! Pros: Quick, easy
June 08, 2010
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By: EatingWell User
This is one of my favorite recipes - so quick, easy, and delicious. I have it with brown rice and broccoli.
April 07, 2010
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By: EatingWell User
My husband loved it and my daughter said the recipe was a keeper. When I added the half and half and cornstarch mixture to the pan the cream separated.
March 11, 2010
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By: EatingWell User
This was very good and easy. I used tilapia instead of cod and it turned out great. I did add a little extra fat free half and half to the recipe to make more sauce. Served over brown rice.