Ingredients with Measurements:
- 4 cod fillets (6 oz each)
- 2 large onions, sliced
- 4 medium tomatoes, chopped
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup white wine
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Baking dish (9x13 inches)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
3. Add the chopped tomatoes, white wine, paprika, thyme, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
4. Transfer the tomato mixture to a baking dish.
5. Place the cod fillets on top of the tomato mixture.
6. Bake for 20-25 minutes, or until the cod is cooked through and flakes easily with a fork.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 310
Fat: 14g
Carbohydrates: 11g
Protein: 32g
Substitutions for ingredients:
- Cod can be substituted with any white fish such as haddock or halibut.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add sliced bell peppers or zucchini to the tomato mixture for added flavor and nutrition.
- Top the cod with breadcrumbs and grated Parmesan cheese before baking for a crispy crust.
Tips and tricks:
- Pat the cod fillets dry with a paper towel before placing them on top of the tomato mixture to prevent excess moisture.
- Use fresh herbs instead of dried for a more intense flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the Basque-style baked cod on a bed of rice or quinoa for a complete meal.
Garnishes:
Garnish with fresh parsley or cilantro for added color and flavor.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables such as asparagus or Brussels sprouts.
Troubleshooting advice:
If the tomato mixture is too watery, strain it before placing it in the baking dish.
Food safety advice:
Make sure the cod is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Basque-style cuisine originates from the Basque region of Spain and France, known for its bold flavors and use of fresh ingredients.
Flavor profiles:
The Basque-style baked cod is a savory dish with a hint of sweetness from the onions and tomatoes. The paprika and thyme add a smoky and earthy flavor.
Serving suggestions:
Serve the Basque-style baked cod with a slice of crusty bread to soak up the flavorful tomato sauce.
Related Categories
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Region: Spanish
Taste: Savory, Tangy, Herbaceous, Balanced, Hearty