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Cod with Burst Tomatoes, Basil, and Pine Nuts
Serves 2
10 mins prep
20 mins cook
30 mins total
This curry-spiced cod with burst tomatoes is ready in no time and packs so much flavor!
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Cod
Tomatoes
If you're using un-toasted pine nuts, toast them in a pan. Add the pine nuts in an even layer to a non-stick pan over medium-low heat for about 5 minutes or until golden. Stir occasionally to prevent burning. Keep a close eye on the stove because pine nuts can burn quickly. Set aside for serving.
Cod
Pat cod dry with a paper towel. Season with curry powder, salt, and pepper on both sides.
Heat 2 tsp oil in a non-stick pan over medium-high heat. Add the seasoned cod and cook for about 3 minutes a side or until golden and cooked through. Set aside for serving.
Tomatoes
In the same pan, heat another 2 tsp oil over medium heat. Add sliced cherry or grape tomatoes. Season with salt, pepper, and optional red pepper flakes, and optional sugar. Stir to combine.
Simmer the tomatoes for about 5 minutes or until they are starting to get jammy. Stir occasionally. Once jammy, add the sliced garlic cloves. Stir to combine and cook for 1 minute. Pour in the red wine vinegar and cook for another minute.
Turn off the heat. Add the fresh basil and stir to combine. The basil should wilt quickly with the residual heat.
Place the cod in a shallow bowl to serve. Spoon the tomato mixture over the top of the cod. Sprinkle with the toasted pine nuts. Optionally top with a drizzle of olive oil and a pinch of flaky salt.