I’ve always appreciated a good sauce with a meal, but it was not until I married my Texan husband that I became borderline dependent on it with every dish I eat. Whether it is for dipping wings or smothering a hunk of prime rib, sauces (and gravies) have become staples in my home.
One of the latest spawns of that addiction is this recipe. Lemon Cod over Fettuccine in an Heirloom Tomato Cream Sauce is my attempt at taking my love for pasta and turning it up a notch. The color and flavor of the heirloom tomatoes add a brightness to the pasta and is matched effortlessly by the flaky cod that melts when you eat it.
Though made a cream sauce with the use of mascarpone and parmesan cheeses, the dish remains light and worthy of consumption any day of the week.
Lemon Cod Over Fettuccine in an
Heirloom Tomato Cream Sauce
(recipe serving size – 4)
For the cod:
1 1/4 lb cod
1 1/2 tb olive oil plus 1 tb for cooking
1/2 tsp kosher salt
1/2 tsp cracked black pepper
1/2 tsp granulated garlic
1/4 tsp crushed red pepper flakes
Zest of 1 lemon
Preheat oven to 200 degrees.
To prepare the cod, slice the filet down the center lengthwise, leaving you with 1 thin filet and 1 fleshier filet. Cut each half into 4 equal pieces. Coat the fish with the olive oil, lemon zest and spices. Marinate for 30 minutes.
Heat a small sauté pan over medium/medium-high heat. Coat the pan with 1 tb of olive oil. Gently lay the fish in the pan and cook for 2-3 minutes on each side.
Place the fish in an oven-safe dish and move to the oven to keep warm.
For the pasta:
1 lb fettuccine
1 1/2 tb olive oil
1 1/2 tb kosher salt
Bring a few inches of water in a large pot to boil. Add the olive oil and salt. Drop the pasta into the water and cook until al dente. Reserve 1 1/4 cup of pasta water before draining.
For the sauce:
2 1/2 lb heirloom tomato, quartered (cut into eighths for larger tomatoes)
6 cloves garlic, sliced
4 medium shallots, sliced (or 2-3 large shallots, sliced)
1 tb olive oil
1 tb butter
1 tsp cracked black pepper
In a sauce pan, sauté the shallots in the olive oil and butter for 2 minutes over medium/medium-high heat. Add the tomatoes and pepper and sauté for 3-4 minutes. Add the garlic and sauté for another 1-2 minutes.
Bringing it all together:
1 1/4 lb cooked cod, cut into 8 pieces
Zest of 1 lemon
1 cup mascarpone cheese
1 cup grated parmesan cheese
6-8 basil leaves, finely chopped, plus a few extra leaves for garnish
1/4 tsp cracked black pepper
1 1/4 cup of reserved pasta water
Drop the cooked pasta into the pan of heirloom tomatoes. Add the pasta water, basil, lemon zest, mascarpone and parmesan cheeses and pepper. Fold the ingredients into the pasta, making sure all of the noodles are coated with the sauce. Be careful not to break up the tomatoes too much.
Cut the 4 thinner pieces of cod into small chunks and gently fold into the pasta. Using tongs, plate a portion of the pasta into a bowl. Gently set 1 of the larger pieces of cod atop the center of the pasta, garnish with a little extra basil and enjoy!