Cod with Tomato Cream Sauce

Kegan and I made this for lunch. It is so easy and really good. This recipe is from Eating Well magazine’s February 2010 issue. We will definitely make this again. It makes 4 servings at 4 weight watchers points plus points each.

 

 

 

Cod with Tomato Cream Sauce

1 1/4 pounds Pacific cod, cut into 4 pieces
3 teaspoons chopped fresh thyme, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1 shallot, chopped
2 cloves garlic, minced
3/4 cup white wine
1 (14-ounce) can diced tomatoes
1/4 cup heavy cream or half-and-half
1/2 teaspoon cornstarch

Season fish with 1 teaspoon thyme, 1/4 teaspoon salt and pepper. Heat oil in a large skillet over medium heat. Add shallot, garlic and 1 teaspoon thyme; cook, stirring, until beginning to soften, about 1 minute. Add wine, tomatoes and the fish to the pan; bring to a simmer. Cover and cook until the fish is cooked through, 4 to 6 minutes. Transfer the fish to a large plate; keep warm.

Whisk cream and cornstarch in a small bowl. Add to the pan, along with the remaining 1 teaspoon thyme and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Divide the fish and sauce among 4 shallow bowls.

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