Cod Fish in Tomato Sauce Recipe

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My hubby has been asking me to egest fish in herb sauce for several abstraction. He loved it to taste same the preserved sardines in herb sauce that he had development up in Ukrayina. 

Of series this Cod Search in Tomato Sauce instruction is far outperform since it doesn't arrive from a can! He agreed. The seek is tender and succulent and the sauce is legit. It can be served lukewarm or frosty.

know you tried capers? If you haven't, don't be bullied of them. For a loooong experience I content capers were scary - I'm not reliable why, but it kept me from discovering them. They sensing similar stimulating condiment flavoured pickles and they are a eager constituent to this cater.
I purchased the cod at Costco. If you don't someone admittance to cod, I conceive this recipe would output fountainhead with else color fish.

Cod Fish in Tomato Sauce
Prep Time: 15 minutes  Cook Time: 30 minutes  Total Time: 45 minutes
Ingredients
For the Tomato Sauce:

• 4 Tbsp unsalted butter
• 1 large sweet onion finely chopped
• 1 garlic clove minced
• 6 oz can tomato paste
• 2 cups vegetable stock
• Seasonings: 1 bay leaf 6 black peppercorns, 6 allspice berries, 4 cloves
• Juice of 1 small lemon 2 Tbsp
• 1 Tbsp capers
• 1 Tbsp honey

For the Fish:

• 2 lbs cod fillets cut into 3-inch pieces (drain well, and pat dry with paper towels)
• 2/3 cup all-purpose flour
• 1 tsp salt I used sea salt
• 1/2 tsp ground black pepper
• 1/4 cup light olive oil or avocado oil to sautee fish
• Fresh parsley for garnish optional

What you will need:

• a cheesecloth or tea infuser, or spice ball for holding spices.

Instructions

• In a large heavy-bottomed pan, melt 4 Tbsp butter and add finely diced onion. Cook over medium heat about 5 min or until onions are soft. Add 1 minced garlic clove, 6 oz tomato paste and continue cooking 5 min, stirring frequently, until tomato sauce starts to brown. Add 2 cups veggie stock and seasonings contained in a spice ball. Bring to a gentle boil then cover, reduce heat to low and simmer 20 min.
• Meanwhile pat fish dry with several paper towels. In a shallow bowl, stir together 2/3 cup flour, 1 tsp salt, and 1/2 tsp pepper. Heat a large non-stick pan over medium heat and add 1/4 cup oil. Once oil is hot, quickly dredge both sides of fish in seasoned flour and place into the hot oil, working in batches if needed (don't crowd the pan). Saute 3 min per side or until golden, and cooked through, adding more oil as needed.
• Once sauce is done, remove and discard seasoning pouch. Add 2 Tbsp lemon juice, 1 Tbsp capers and 1 Tbsp honey and stir/cook another 2 minutes. Add fish and heat until warmed through, turning fish a couple times to coat. Sprinkle with fresh parsley and serve warm or cold. It keeps well for 2-3 days in the fridge.

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