Cod with Raspberry Sauce Recipe

Cod with Raspberry Sauce Recipe
Cod with Raspberry Sauce Recipe photo by Taste of Home
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Cod with Raspberry Sauce Recipe

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My sister-in-law shared this recipe with me. I am not usually crazy about fish, but the fresh raspberry sauce makes this cod simply scrumptious. —Angela Leinenbach, Mechanicsville, Virginia
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 pints fresh raspberries
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt, divided
  • 1/8 teaspoon plus 1/2 teaspoon coarsely ground pepper, divided
  • 1/4 cup butter, softened
  • 4 cod fillets (6 ounces each)
  • 2 tablespoons canola oil
  • Fresh minced mint leaves, optional

Directions

Preheat oven to 375°. Reserve 1/2 cup raspberries. In a small saucepan, combine water, brown sugar, vinegar and remaining raspberries; bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until sugar is dissolved and raspberries have broken down, stirring occasionally. Press raspberry mixture through a fine-mesh strainer into a bowl; discard seeds. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper; return to pan. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until liquid is reduced to 1/2 cup.
In a small bowl, stir butter until smooth. Stir in remaining salt and pepper. Spread butter mixture over fillets.
In a large ovenproof skillet, heat oil over medium heat. Add fillets; cook 1-2 minutes on each side. Bake 6-8 minutes or until fish just begins to flake easily with a fork. Serve with sauce. Top with reserved raspberries and, if desired, mint. Yield: 4 servings (1/2 cup sauce).
Originally published as Cod with Raspberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p140

  • 1-1/2 pints fresh raspberries
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt, divided
  • 1/8 teaspoon plus 1/2 teaspoon coarsely ground pepper, divided
  • 1/4 cup butter, softened
  • 4 cod fillets (6 ounces each)
  • 2 tablespoons canola oil
  • Fresh minced mint leaves, optional
  1. Preheat oven to 375°. Reserve 1/2 cup raspberries. In a small saucepan, combine water, brown sugar, vinegar and remaining raspberries; bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until sugar is dissolved and raspberries have broken down, stirring occasionally. Press raspberry mixture through a fine-mesh strainer into a bowl; discard seeds. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper; return to pan. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until liquid is reduced to 1/2 cup.
  2. In a small bowl, stir butter until smooth. Stir in remaining salt and pepper. Spread butter mixture over fillets.
  3. In a large ovenproof skillet, heat oil over medium heat. Add fillets; cook 1-2 minutes on each side. Bake 6-8 minutes or until fish just begins to flake easily with a fork. Serve with sauce. Top with reserved raspberries and, if desired, mint. Yield: 4 servings (1/2 cup sauce).
Originally published as Cod with Raspberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p140

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