- 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
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 courtesy of The Fit Fork