Tomatoes with Cod and Asparagus

Tomatoes with Cod + Asparagus from Chef Rene de Leon of Le Sel in Nashville
Photo by Andrea Behrends

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6 servings

  • 1 batch Tomatoes in Vinaigrette
  • Extra virgin olive oil
  • 6 5-ounce pieces of cod at room temperature
  • Kosher salt
  • 1 bunch asparagus
  • ¼ cup whipped cream
  • Sprigs parsley
  1. When tomatoes are ready, turn broiler to high and cover sheet tray with aluminum foil. Drizzle foil with oil to prevent sticking.
  2. Season cod on each side with salt and set aside. Meanwhile, trim about 1 inch off bottom of asparagus spears and discard. Coat remaining asparagus in oil and salt to taste.
  3. Strain off liquid from tomatoes and fold in whipped cream to make sauce.
  4. Place asparagus under broiler until just tender, 4-5 minutes. When done, remove from tray and keep warm. Save tray for fish.
  5. Place fish on tray, adding more oil if needed. Broil 4-5 minutes, until just cooked.
  6. To serve, spoon tomatoes into center of each plate, top with asparagus, and then broiled cod. Drizzle with creamed tomato vinaigrette. Garnish with parsley.
  • from Chef Rene de Leon of Le Sel in Nashville, Tennessee

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