Title: Cod with tomato sauce and basmati rice
 Categories: Seafoods, Lhj e-mail
      Yield: 4 Servings
 
      4 tb Olive oil; divided
      1 md Sweet onion; chopped
  1 1/2 lb Plum tomatoes; seeded and
           -sliced
  1 1/4 ts Salt; divided
           Freshly ground pepper
      2 lb Cod; cut into 4 equal pieces
    1/4 c  All-purpose flour
      1 ts Chopped garlic
      1 tb Butter; no substitutions
      1 c  Basmati rice; cooked
           -according to package
           -directions
           Fresh oregano sprigs; for
           -garnish
 
  1. Heat 1 tablespoon oil in a large skillet over high heat, 1 minute.
  Add onion; reduce heat to medium and cook, stirring occasionally,
  until tender, 4 to 5 minutes. Add tomatoes, 1 teaspoon salt and 1/4
  teaspoon pepper. Cook 10 minutes, stirring occasionally until
  tomatoes have softened. Set aside, cover and keep warm.
  
  2. Meanwhile, sprinkle both sides of cod with remaining 1/4 teaspoon
  salt and pinch of pepper. Spread flour on a plate and dip both sides
  of fish lightly in flour.
  
  3. Heat remaining 3 tablespoons oil in 12-inch nonstick skillet over
  medium-high heat. Add garlic and immediately add the cod. Cook 4
  minutes. Turn fish, cover and continue cooking 3 to 4 minutes more
  until fish just flakes when tested with a fork. Remove fish to
  serving platters. Stir butter into tomato sauce and spoon over fish.
  Serve with rice. Garnish with oregano if desired.
  
  NOTES : The secret to this sweet, four-ingredient tomato sauce is
  using a sweet onion like Vidalia, Maui, Walla Walla, Spanish or Texas
  Sweet. While the sauce simmers, cook the fish in a large nonstick
  skillet. Prep time: 10 minutes Cooking time: 15 minutes Low-fat
  Degree of difficulty: easy