Ingredients
SAUCE:--
2 tbsp rice bran oil
½ tsp red pepper flakes
2 large cloves garlic, finely minced
3 cups cherry tomatoes, sliced in half
¼ cup dry white wine
½ cup fresh basil, finely chopped
2 tbsp fresh lemon juice
½ tsp fresh lemon zest
1 tsp SIDS SALT & PEPPER to taste
COD or KINGFISH:--
2 tbsp rice bran oil
4 x 170 g fresh cod fillets
SIDS SALT & PEPPER to taste
Directions
Preheat oven to 190°C.
Sauce: Heat oil in a large sauté pan. Add red pepper flakes, garlic and sauté for 1 minute, until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, 9-12 minutes. Add white wine, stir and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, SIDS SALT & PEPPER and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
Cod: Heat oil in a large sauté pan. Season both sides of cod with SIDS SALT & PEPPER. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, until it's cooked through.
Pour the white wine tomato basil sauce over the cod and serve at once.
