Cod or Flounder With Cherry Tomato Sauce


  • ¼ cup plus 1 tablespoon olive oil
  • 1 pound cherry tomatoes, stemmed (3 cups)
  • ½ cup tightly packed basil leaves
  • 2 medium-size cloves garlic, smashed and peeled
  • 1 large pinch hot red pepper flakes
  • 1 ½ teaspoons kosher salt
  • 6 4-ounce cod or flounder fillets
  • Freshly ground black pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      197 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 20 grams protein; 52 milligrams cholesterol; 709 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings


  1. Place the 1/4 cup olive oil in a 13-by-9-by-2-inch oval dish. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Stir in tomatoes; cook for 8 minutes.
  2. Place the basil, garlic and remaining oil in a food processor. Process until finely chopped, stopping twice to scrape down the bowl.
  3. Remove the dish from oven. Stir in the basil mixture, pepper flakes and 1 teaspoon of the salt. Cook, uncovered, for 1 minute.
  4. Remove the dish from the oven. Place fish fillets over the tomato sauce. Sprinkle with pepper and the remaining salt. Cover tightly with microwave plastic wrap. Cook for 7 minutes. Then prick the plastic to release steam. Remove from the oven and uncover. Place each fillet on a plate, and spoon over some sauce.

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