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
Cod with Raspberry Sauce
Cod with Raspberry Sauce
Prep Time
20 min
Cook Time
10 min
Yield
4 servings (1/2 cup sauce)
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, until sugar is dissolved and raspberries have broken down, 4-6 minutes, 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, until liquid is reduced to 1/2 cup, 2-3 minutes.
- In a small bowl, stir butter until smooth. Stir in remaining salt and pepper. Spread butter mixture over fillets.
- In a large cast-iron or other ovenproof skillet, heat oil over medium heat. Add fillets; cook 1-2 minutes on each side. Bake until fish just begins to flake easily with a fork, 6-8 minutes. Serve with sauce. Top with reserved raspberries and, if desired, mint.
Nutrition Facts
1 fillet with 2 tablespoons sauce: 363 calories, 20g fat (8g saturated fat), 95mg cholesterol, 776mg sodium, 19g carbohydrate (11g sugars, 2g fiber), 28g protein.
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