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Pan-seared Lingcod with Creamy Burst Tomato Sauce
Prep Time
8
mins
Cook Time
12
mins
Total Time
20
mins
Servings
:
4
servings
Calories
:
307
kcal
Ingredients
16
ounces
skinless lingcod filet or other firm white fish
like halibut, cod, etc.
1
tsp.
salt
divided
1
tsp.
black pepper
divided
1
tbsp.
olive oil
1
pint
cherry or grape tomatoes
½
cup
vegetable stock
6
oz.
heavy cream
1
tsp.
Italian seasoning
½
tsp.
garlic powder
½
tsp.
ground paprika
2
tbsp.
shredded fresh basil
Instructions
Cut fish into 4 portions, season with ½ tsp each salt/pepper.
Add oil to skillet over med-high and sear fish for 3 to 4 min each side; remove to plate.
In same skillet at grape tomatoes, heat in pan over med-hi for several minutes until softened. Then use fork to pierce tomatoes and them mash lightly.
Add vegetable stock and simmer for 2 min longer.
Add Italian seasoning, garlic powder, paprika and remaining salt/pepper along with cream. Stir until combined and heated, a couple minutes.
Gently place fish into sauce, garnish with basil. Serve with noodles, zoodles or rice.
Recipe Notes