My Cod and Basil Tomato Salsa
My Cod and Basil Tomato Salsa

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, my cod and basil tomato salsa. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

My Cod and Basil Tomato Salsa is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. My Cod and Basil Tomato Salsa is something which I’ve loved my entire life. They’re fine and they look wonderful.

Chef Mike delivers a great poached cod recipe, paired with Edna Valley Chardonnay. It is best to use thick pieces of cod for this baked cod recipe- like one inch or more - to ensure even cooking time with the tomatoes. When done, add the torn basil leaves, tossing them with the warm tomatoes with tongs so the basil wilts slightly.

To get started with this particular recipe, we must prepare a few ingredients. You can cook my cod and basil tomato salsa using 10 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make My Cod and Basil Tomato Salsa:
  1. Make ready 400 g frozen Cod
  2. Take 1 tabls Butter
  3. Make ready Salt & Pepper
  4. Make ready The Tomato Salsa
  5. Make ready 4 vine Tomatoes cut into four pieces
  6. Take 1/2 cup mixed peppers
  7. Make ready 2 tbls Lemon juice
  8. Make ready 4 Fresh Basil leaves
  9. Prepare 2 tsp Tomato Pesto sauce
  10. Prepare 1 tbls Sun dried Tomatoes

Remove from the heat, stir in the basil and season. I like to garnish the cod with Italian parsley, basil, and chives when I poach in marinara sauce, and cilantro and green onions when I poach in salsa. You can get it on the table in just a few minutes on a busy. Try this Tomato and Basil Salsa recipe, or contribute your own.

Steps to make My Cod and Basil Tomato Salsa:
  1. Add the Butter to frying pan melt it and add the fish
  3. Add a lid and leabe for 4 minutes to cook. From frozen 3 minutes fresh. Strain off the fish and add it to a plate to keep warm set aside for a minute or two.
  4. Chop the tomatoes
  5. Add the mixed peppers to the tomatoes in a bowl i used frozen.
  6. Chop the basil and add that to tomatoes
  7. Add the mixed peppers and oil in a seperaye frying pan or sauce pan heat up the olive oil
  8. Add the oil and heat also the tomatoes and basil and mixed peppers and fry for a minute
  9. Add the lemon juice, pesto and sundried tomatoes and a little salt & pepper. Cook in for 2 minutes
  10. Then on a serving dish add the cod and arrange the tomato salsa on top finish with some parsley sprinled

Serve any extra salsa in a bowl in the center of the table. Place the chopped tomatoes, along with all of their seeds and juices, into a large sauce pan The kicker was the other evening I made it again and he said at dinner, Thank GOD for the woman who. Canning salsa with excess garden tomatoes. Tomato juice or gazpacho are both great ways to use up lots of tomatoes. Or, if you like salsa, try canning some tomato salsa to enjoy throughout the year.

So that’s going to wrap it up for this special food my cod and basil tomato salsa recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!