Sauteed Cod with Garlic and Tomatoes

Once fall hits I swear my body begins to crave carbs more than oxegen! 

Pasta, bread, potatoes, they can all draw me in like a zombie looking for it's next victim. 

Which reminds me of a joke...

What do vegetarian zombies eat?

GRAINS!!

Bad I know, 

but admit it, 

you chuckled, 

a little.

I guess this autumnal obsession actually has a basis in science!

During the summer months, when there is all that wonderful sunshine. Our body get's all of it's feel good juice from the vitamin D is absorbs through our skin.

Then fall hits and the days of sunshine are few and far between. Our bodies begin to search for a new way to get that serotonin high, and guess what, yup carbs are the cure!

Now I know why eating a big bowl of mac and cheese makes me feel all warm and fuzzy inside!

So the next you feel bad for devouring your favorite carb laden treat tell yourself that it is not lack of will power, and that I said it is OK to do it.

We will be happy together all winter long!!

However there are those rare occasions, when I come out of my pasta induced haze, and crave a nice light clean meal. 

This occasion was also spurred on by my last little group of tomatoes from my garden. I had a few little red and yellow beauties left and wanted something that would let them shine.

Trust me, this dish does just that. 

So simple, yet so full of flavors. 

Even as the daylight continues to wane, and my body searches to fill the need that leaves.

This dish calls my name quite often!!

Sauteed Cod with Garlic and Tomatoes

• 4 (6 to 8 ounce) skinless cod fillets
• Salt
• 1/4 cup olive oil
• 3 cloves garlic, peeled
• 2 large fresh tomatoes, cut into chunks
• 2 teaspoons Italian seasoning
• Black pepper to taste
• Several leaves of basil cut in chiffonade 
• cooked rice or pasta (optional)

Remove any bones from the fillets and pat them dry. Salt the fillets well, set aside.

In a saute pan, heat the olive oil and whole garlic cloves over medium heat, stirring occasionally until garlic turns a golden brown. Remove the garlic cloves (you can eat them when they cool, they are very good) and add the fish fillets, which should sizzle gently. Cook with out moving for about 2 minutes, you will see the bottom of the fish fillets turn opaque. 

Tip the pan and, using a large spoon, baste the tops of the fish with the hot oil. Do this constantly until the top of the fillets begin to flake, about 3 minutes.

Add the tomato and the Italian seasoning swirling around the pan a bit, continue to cook for an additional 1 to 2 minutes, or until fish is no longer pink in the middle.

Remove the fish fillets to a plate plate. Continue to cook the tomatoes, stirring constantly, in the pan and add black pepper to taste The tomatoes will break down a bit and the sauce will thicken. Turn off the heat.. 

Place cooked fish over cooked rice or pasta (if wanted), spoon tomatoes and sauce over the fish fillets and top with the basil. 

Serve at once.

Serves 4

ENJOY!