Sautéed Scrod/Cod with Tomato Sauce

This method of cooking fish is one Jacques uses often: putting the fillets in a nonstick pan over medium-high heat—sometimes with the skin down, sometimes without the skin (as is done here)—and gently cooking them covered. The steam generated from the cooking process makes it so that the fish doesn’t need to be turned. A simple tomato sauce is added to complete.

Serves 1 | Active Time: 20 minutes | Total Time: 20 minutes

Chef's Notes

This tomato sauce is just a purée of fresh tomato with salt, pepper, a dash of oil, and butter. It can be served as a cold gazpacho or put in the microwave for 1 or 2 minutes to serve warm as a sauce with the fish.

Preparing the fish

Sprinkle the fish with salt and pepper, and rub with the oil. Set a medium nonstick pan over medium-high heat and place the fish in the pan, cover, and cook until the fish is cooked to your liking, 4 to 5 minutes, depending on the thickness of the fish.

Step 1: Preparing the fish

2 pieces of scrod or cod, each about 5 ounces and 1-inch thick
Kosher salt
Freshly ground black pepper

Step 2: Making the sauce

¾ cup diced ripe tomatoes
Dash kosher salt
Dash freshly ground black pepper
½ tablespoon unsalted butter
1 tablespoon extra-virgin olive oil

Put the tomatoes, salt, pepper, butter, and oil in a blender, and blend until smooth. Transfer the sauce to a microwavable bowl and heat in the microwave until the sauce is warm, 1 to 2 minutes on full power.

Step 3: Serving

Pour the sauce onto 2 warm plates and set the fish on top. Sprinkle with chives and serve immediately.

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