Makes 4 servings. Difficulty
2 cups red tomato, chopped 2 cups yellow tomato, chopped 1/2 cup onion, chopped 1/4 cup dry white wine 1/2 teaspoon orange zest, grated 1/4 cup orange juice 1/8 teaspoon ground turmeric 2 garlic cloves, minced 1 pound cod filet 1 teaspoon olive oil 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 cup heavy cream
Preheat oven to 400°F.
In an 11"X7" baking dish combine red and yellow tomatoes, onion, wine, orange zest, orange juice, turmeric, and garlic. Bake at 400°F for 20 minutes.
Arrange cod filet on top of tomato mixture. Drizzle with olive oil and season with salt and freshly ground black pepper. Cover with foil and bake for 20 minutes or until fish flakes easily with a fork.
While cod is baking, bring cream to a low boil in a medium saucepan. Reduce heat and simmer until cream is reduced down by half, about 10-15 minutes.
Remove cod from oven and carefully spoon majority of tomato mixture out of baking pan and transfer to cream reduction. (Cream should be slightly thickened). Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, place cod on four individual dinner plates and spoon cream sauce over each.