Tag Archives: herb

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!

Spinach and Artichoke Stuffed Tomatoes

10 Jul
Artichoke and Spinach Stuffed Tomatoes

Spinach and Artichoke Stuffed Tomatoes

The first of our cherry tomatoes have ripened on one of our plants! I do believe this is a record for us, to have some ripe tomatoes in early July. So I was flying solo last night (hubby is out of town overnight and the daughter left for a four day camping trip too) so I decided to whip up something “just for me” using three of our ripe wee tomatoes, plus one organic tomato hanging out on the counter.

Ripe Cherry Tomatoes

Ripe Cherry Tomatoes

I scrummaged through the fridge and pantry to see what I could concoct out of these beauties. I found a lonely Laughing Cow Garlic and Herb Cheese wedge, a bag of spinach I brought on our camping trip last week and in dire need of using up, a half lemon, and a can of quartered artichoke hearts. OK. So it’s only me. I can do this. I will use part of the spinach and open a can for one artichoke heart quarter, but I promised myself I’ll make something out of the rest when the fam gets home.

Tomatoes Spinach and Artichokes, et. al.

Tomatoes, Spinach, and Artichokes, et. al.

I seriously just made this up on the fly. I’d briefly googled some recipes with a few of the ingredients, but nothing really popped out at me so decided just to throw some stuff together and see what happened. I ended up using twice the amount of spinach in my photo, as I still haven’t mastered the art of how much fresh spinach reduces but I have the correct amount below for one serving.  Since this is only a recipe for one, feel free to double, triple, or quadruple the amount! Oh, and yes, this was divine. Very decadent, just the right amount of spice, herbs and all over yumminess. I so enjoyed popping those stuffed cherry tomatoes just out of the oven into my mouth with the creamy spinach filling. I can’t wait until we have more tomatoes for more great recipes!

Spinach and Artichoke Stuffed Tomatoes

1 small tomato plus three cherry tomatoes
Spray or splash of olive oil
2 large handfuls of fresh spinach, chopped
1/4 artichoke heart, chopped small
1 wedge Laughing Cow Garlic and Herb cheese (you can sub with some cream cheese with fresh herbs mixed in)
1 lemon wedge, squeezed
1 tablespoon sour cream
1 wee pinch of crushed red pepper flakes
Shredded Parmesan or Mozzarella cheese for topping
Bed of fresh spinach

Cut off a small slice off the top of the tomatoes, then core them. So what did I do with the centers and seeds? I ATE them! I simply could not throw out the centers of my first cherry tomatoes and a lovely organic one. Yumm. Nothing wrong with eating the centers of tomatoes, I can tell you that.

In a skillet over medium heat, spray some olive oil and add the spinach, artichoke hearts, cream cheese, lemon juice, sour cream, and crushed red pepper flakes. Stir around and smoosh around until spinach is wilted and cheeses have melted. The sour cream was a last minute addition as the one small wedge of cream cheese just didn’t cut it. Remove from heat, then stuff the cored tomatoes. Eat any amount that doesn’t fit in the centers, OK? Now top the tomatoes with shredded Parmesan or Mozzarella cheese. I was out of Parmesan and would have preferred that but the Mozzarella was a good sub.

Place the tomatoes in a foil lined pan under the broiler for about  five minutes until the cheese starts to melt and brown. Remove from pan with tongs and serve over a bed of fresh spinach. Chow time!

Cored Tomato and Juices

Cored Tomato and Juices ~ Eat all the centers of them!

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