Baked Ling Cod in a Tomato, Tarragon, and Basil Herb Sauce

9 Oct
Basket of Ripe Tomatoes

Basket of Ripe Tomatoes

Well I had high hopes of photographing this most lovely meal I made the other night, but since my tripod holder thingy broke on my camera a few weeks ago, I’ve been rubberbanding it to the tripod. And while taking photos of the beautiful simmering tomato sauce and herbs, I tried to adjust my tripod stand and the camera fell off and went crashing to the floor, losing a plastic piece off the lens, and then decided to beep furiously at me for breaking it.

Baked Ling Cod with Tomatoes Tarragon Basil Herb Sauce

Baked Ling Cod with Tomatoes Tarragon Basil Herb Sauce

I could not get it to turn back on fully after multiple attempts, even after taking out the battery and reinserting it and powering it up again. It would beep and beep at me, then would finally shut itself down, like a child whose tantrum finally ran out of steam. I gave up on that process, as this meal comes together quite quickly. As an afterthought just as I was about to plate the fish and sides, I asked my daughter to snap a photo of the fish with her iPod Touch. She doesn’t care for fish so she ate some other leftovers for dinner. So her iPod photo is all I have to offer today for my photo. And it’s so bad I’m just posting a wee pic of it and using my tomato photo as the main one. I am unsure of the future of a new camera at this point.

But, at least I can share my recipe with you of this healthy fish meal. We used a filet of the Ling Cod we caught with our friend on the Oregon Coast a few weeks ago, but any nice, solid whitefish will do. We also used some of the tomatoes from our garden that I had frozen instead of canned, and cut some last snips off the tarragon and basil from my fresh herb garden. I elected not to harvest them this year like I did last, only because of time constraints with my workload and trying to get all our tomatoes canned and frozen.

Ling Cod in a Tomato, Tarragon, Basil Herb Sauce

1 large filet of Ling Cod or other whitefish, enough for two people
Milk to soak the fish
2 tablespoons olive oil, divided
1/2 cup onion, diced small
1 teaspoon garlic
1 cup homemade or low sodium chicken broth, divided (or half white wine)
1 1/2 cups cherry tomatoes (thawed if frozen)
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh basil, chopped fine
Lemon juice to squeeze over fish
Black pepper to taste

Soak the fish in a 1/2 milk and 1/2 water mixture, enough to cover the filet, in a glass bowl at least one hour or more in the refrigerator. When ready to cook, preheat the oven to 425. Meanwhile, heat one tablespoon of oil over medium heat and saute the onions until starting to soften, then add the garlic. Cook for a few minutes more, then add 1/2 the chicken broth, or 1/2 cup white wine if you prefer. We didn’t have any on hand. Bring that up to a simmer until it reduces about half.

Add the cherry tomatoes, and cook and smash them around until they split and start releasing their juices.  Stir in the herbs, and the rest of the chicken broth. Grind a bunch of black pepper over it, to taste. Once again, simmer and reduce the liquid to about half.

Line a baking pan with foil and spray with oil. Remove the fish from the soak, add the fish filet to the pan, and squeeze a generous amount of lemon juice over it. Spoon the tomato herb sauce over the top of the fish, then cover the pan tightly with foil. Place the pan in the oven, and cook for about 20 minutes, until the fish flakes easily with a fork. Do not overcook! I checked mine at 20 minutes and it was perfect. We served this with seasoned pasta and Haricot Verts, but any sides will do with this. Some thick crusty bread would be great to mop of the lovely juices in the pan, but alas we did not have any of that either. But it was a delicious and light, healthy meal!

Download and Print this Recipe

Download and Print this Yummy Recipe!

7 Responses to “Baked Ling Cod in a Tomato, Tarragon, and Basil Herb Sauce”

  1. loveyourdna October 9, 2013 at 9:56 am #

    Nomnom! This make me want to make Tarragon Chicken too now!


  2. richardmcgary October 10, 2013 at 7:03 am #

    Nice recipe. Too bad about the camera. I hate it when that happens. 😦


    • anotherfoodieblogger October 10, 2013 at 6:43 pm #

      Thanks Richard, me too. However, yesterday I bought myself a “lightly used” Canon EOS Rebel T2i off of Craigslist, with lots of accessories! AND it came with a tripod! 🙂


      • richardmcgary October 10, 2013 at 7:04 pm #

        Cool!! Should have broken the other one earlier. 😉


  3. George Hopkins October 12, 2013 at 9:07 am #

    Nice recipe and congrats on your new camera. My best friend has the T2i and I have the T4i. We take photo trips together and share info and tips.


    • anotherfoodieblogger October 12, 2013 at 2:21 pm #

      Thanks George! Yes, it would have been nice to get the latest and greatest, but I got a great deal. Thanks for the nice comment.


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