Weeknight Skillet Cod with Fresh Tomatoes and Basil. 15 minutes from start to finish! Keto, Paleo, Whole30.
1½ lbs cod or white fish filet cut into 4 6-ounce pieces (skin on or off)
Sea salt and pepper
¼ teaspoon dried Italian seasoning
1 tablespoon olive oil or fat of choice
1 medium red or white onion, cut in half and sliced
2 cups cherry tomatoes or whole tomatoes, quartered
½ cup chicken or vegetable broth (we like to substitute white wine if not following a Keto, Paleo, or Whole30 diet)
2 tablespoons balsamic vinegar
2 cloves garlic, minced or ¼ teaspoon garlic powder
2 tablespoons fresh basil, chopped
Sprinkle the top of the fish with sea salt, black pepper and dried Italian seasoning. Set aside.
Add your olive oil to a skillet over medium heat. Add in the sliced onion and cook for 2-3 minutes or until onion has softened.
Next, add in your cherry tomatoes or quartered tomatoes, minced garlic, chicken broth or wine, balsamic vinegar and 1 tablespoon of basil (reserve the other 1 tablespoon of basil for later). Cook over medium heat for 4-5 minutes or until a few of the cherry tomatoes begin to burst.
Nestle the fish in the skillet, cover and cook for 5 minutes or until fish flakes easily with a fork. Give the dish a little taste and add extra sea salt if needed. Top with the remaining 1 tablespoon of basil. Enjoy!
Recipe by Primally Inspired at https://www.primallyinspired.com/skillet-cod-with-fresh-tomatoes-basil/