Ingredients

• 2 Sizzlefish Cod Fillets

• White Wine Tomato Herb Sauce

• Salt; to taste

• Ground Black Pepper; to taste

• 1 TBSP Olive Oil

• 1/2 tsp Crushed Red Pepper Flakes

• 4 Garlic Cloves, minced well

• 1 Shallot, sliced thin

• 1 Pint Cherry Tomatoes, sliced in half

• 1/2 cup White Wine

• 2 TBSP Fresh Lemon Juice

• 1 TBSP Fresh Lemon Zest, divided

• 1/4 tsp Kosher Salt (more to taste)

• 1/8 tsp Fresh Ground Black Pepper

• 1/4 cup Fresh Basil, roughly chopped

• 2 TBSP Fresh Oregano, roughly chopped

Description

1. Preheat oven to 375 degrees. Line a sheet pan with parchment paper.

2. Season the cod fillets with salt and pepper.

3. Place the pan in the preheated oven and bake for 15-20 minutes depending on thickness. The fillets should reach 145 degrees when done.

4. While the cod cooks, prepare the sauce by placing the olive oil in a large shallow pan. Heat the pan on medium.

5. Once the oil is heated, place the crushed red pepper flakes, minced garlic and sliced shallot into the pan.

6. Cook for about 2 minutes or until the mixture becomes fragrant and the shallots start to become slightly translucent.

7. Next add the sliced cherry tomatoes to the garlic mixture and cook for an additional 5 minutes or until they just start to soften, stir occasionally.

8. When the tomatoes are just starting to cook, but are still slightly firm, add the white wine, lemon juice, 1 ½ tsp lemon zest, salt and pepper.

9. Cook the sauce for 10 minutes stirring when needed. Add the chopped basil and oregano to the sauce, stir to combine.

10. Place the cooked cod fillets in the sauce and coat well with the tomato mixture. Serve warm.