Cod with Marsala sauce and tomato and basil salad
4 servings
35 minutes
Cod with Marsala sauce and a tomato-basil salad is an elegant Italian dish that combines tender, juicy fish with a fragrant wine sauce and the freshness of an herb salad. Marsala, the famous Sicilian wine, gives the sauce a rich, slightly sweet flavor with nutty and caramel notes. This makes the dish balanced and harmonious. The tomato-basil salad adds brightness and freshness, creating a refined combination of textures. Such a dish is perfect for a romantic dinner or a special gastronomic moment, reminiscent of warm evenings in Italy where food is an art of enjoying life.
1
Process the cod fillet, remove all bones, cut into 200 g pieces, sprinkle with salt and pepper. Heat 1 tablespoon of olive oil in a pan. Fry the cod on both sides. Transfer to a dish and place in a preheated oven at 200 degrees for 10 minutes.
- Cod fillet: 800 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
2
Pour wine into the pan where the fish was fried and reduce. Add butter and a couple of thyme sprigs. Simmer for about 5 minutes. When the sauce is ready, strain it.
- Marsala wine: 100 ml
- Butter: 50 g
- Fresh thyme: to taste
3
Blanch the tomatoes and cut them into wedges. Finely chop basil and green onions (dill can be added if desired). Combine the tomatoes and herbs, add lemon juice, olive oil, salt to taste, and mix.
- Tomatoes: 2 pieces
- Basil: 20 g
- Spring onion: 20 g
- Lemon juice: to taste
- Olive oil: 2 tablespoons
- Salt: to taste
4
Place the fish and salad on a plate, drizzle the fish with sauce. Garnish with basil or thyme sprigs.
- Fresh thyme: to taste
- Basil: 20 g
