Ever see those big baskets of slightly bruised tomatoes selling for super cheap? We went ahead and bought one, and you should too! This sauce is unbelievable (you might end up drinking it, tbh), and this recipe would work just as well with any kind of thicker, white fish fillet.
Makes 4 servings
What you need
4 cod fillets (about 6 ounces each)
coarse salt and freshly ground black pepper
5 tablespoons Tessemae’s Lemon Garlic
2 1/2 pounds ripe tomatoes
3 garlic cloves, crushed
3 small sprigs rosemary
2 tablespoons ghee or grass-fed butter
1 bunch lacinato kale, trimmed and cut into ½-inch-wide ribbons
What you do
- Sprinkle cod with salt and pepper and drizzle with 1 tablespoon of Lemon Garlic; chill while preparing tomato sauce.
- Slice a thin round off the bottom of each tomato and, starting on the cut end and working over a bowl, grate on the large holes of a box grater. Sprinkle grated tomato with ½ teaspoon salt.
- Heat 2 tablespoons Lemon Garlic in a large skillet over medium heat. Add garlic to pan and cook until golden brown, about 3 minutes. Add rosemary to pan and cook 2 minutes.
- Reduce heat to medium-low and add grated tomato. Simmer, stirring often, until sauce has thickened, about 10 minutes.
- Nestle fish fillets into sauce in pan spoon sauce over top; cover and cook until fish is cooked through, about 10 to 12 minutes.
- Remove from heat and stir in butter until melted; remove rosemary sprigs and discard.
- Meanwhile, toss kale with ¾ teaspoon salt and remaining 2 tablespoons Lemon Garlic. Place each fish fillet in a shallow bowl, drizzle sauce over and around fish and divide kale among 4 bowls.