Cod Focaccia Sandwich With A Red Tomato Sauce
This easy-to-make open focaccia sandwich is layered with pan-fried cod and a deliciously seasoned, creamy tomato sauce. It's perfect for lunch or dinner!
Servings: 4 to 5 Servings
Calories: 681kcal
Equipment
- 1 10-inch or similar cast-iron or heavy-bottom skillet
Ingredients
To Pan-fry the cod
- 3 tablespoons olive oil
- ½ teaspoon salt
- black pepper to taste
- 1 ½ pounds cod fish fillets, cut into smaller pieces about 680 grams
To Make the tomato sauce
- ¼ teaspoon salt
- 2 teaspoons paprika powder
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes or more to garnish
- 3 tablespoons olive oil plus ¼ teaspoon, separated to drizzle on bread
- 3 garlic cloves finely chopped
- ⅓ cup chopped cilantro 20 grams and more for garnish
- 1 (7-ounce-200 gram) can tomato paste
- ⅓ cup vegetable broth
- 2 large squared focaccia breads sliced in half, or more if needed
Instructions
- Pat the cod fillets very dry—season both sides with salt and black pepper and set aside.½ teaspoon salt, black pepper to taste
- Combine the seasoning for the tomato sauce in a small bowl until well blended and set aside.¼ teaspoon salt, 2 teaspoons paprika powder, 1 teaspoon dried basil, ½ teaspoon crushed red pepper flakes
- Heat olive oil in a large pan over medium heat. Using a wooden spoon, divide the oil over the pan's surface.3 tablespoons olive oil
- Once the oil is hot and shiny (but not yet smoking), gently lower the fish into the oil.1 ½ pounds cod fish fillets, cut into smaller pieces
- Pan-fry undisturbed for 2 minutes on one side. Then, gently flip the cod over with a large spatula. The cod might stick a bit at first. Work gently and firmly. Then, pan-fry for another two minutes on the other side.
- Lower the heat and remove the fish from the pan with a spatula to a large plate. It's okay if larger parts break off. You're not trying to keep the fillets all in one piece.
- Change the heat back to medium. Heat the remaining olive oil in the same pan. Add garlic and cilantro. Cook and stir for 20 seconds to release their aroma.3 garlic cloves, 3 tablespoons olive oil, ⅓ cup chopped cilantro
- Lower the heat to medium-low. Stir in the tomato paste and the broth, and season with the reserved seasoning blend.1 (7-ounce-200 gram) can tomato paste, ⅓ cup vegetable broth
- Add the fish back in and stir to combine with the seasoned tomato sauce.
- Change heat to low and let the flavors melt for 1 to 2 minutes, stirring occasionally.
- In the meantime, place a slice of focaccia on 4 plates. Drizzle some olive oil over the sandwiches (optional and no more than ¼ teaspoon for all four).
- Spoon the cod and tomato mixture equally over each piece of bread and a bit onto the plate for a beautiful presentation.
- Garnish with extra chopped cilantro and red pepper flakes if you love it more spicy.
- Serve with utensils, and enjoy!
Notes
Helpful Tips
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- If you can, remove the cod fish fillets from the fridge and let them rest for about 10 minutes before seasoning them and making this recipe.
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- It's best to combine the spices for the tomato sauce in a small bowl before seasoning it.
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- Double the ingredients if you plan to make it for a larger crowd or guests. Offer this chocolate coffee mouse or light mascarpone mousse as an after-dinner treat—desserts you can easily make in advance.
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- If you're making it for kids, leave out the red pepper flakes if they can't handle it. However, the spice is mild.
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- The fish and tomato sauce are also great served straight out of the pan with garlic crostini bread on the side.
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- Storage: Store any leftover tomato sauce with fish in an airtight container and refrigerate for up to 2 days. Reheat briefly over the stove. Focaccia bread can be stored at room temperature for 1-2 days or in the fridge for longer storage.
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- Bread substitute: If you don’t have focaccia, hoagie rolls or Italian bread can work for this recipe. You can also choose your preferred soft bun and make it your own.
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- Other herbs: If you don't like cilantro, try fresh parsley.
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- Add more spicyness: Sprinkle extra crushed red pepper flakes over the delicious fish sandwich for additional heat.
Nutrition
Serving: 1 | Calories: 681kcal | Carbohydrates: 76g | Protein: 38g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 59mg | Sodium: 1281mg | Potassium: 604mg | Fiber: 3g | Sugar: 3g | Vitamin A: 584IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
