Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 4-6
This is the best cod recipe! Oozing with flavor, the flakiest and most tender cod in an amazing tomato and herb butter that compliments well the mild-tasting fish. Serve this cooked rice, quinoa, or crusty bread for a filling weeknight meal any time!
TOMATO AND HERB BUTTER:
4 tablespoons unsalted butter, sliced
2 garlic cloves, minced
1 medium shallot, finely chopped
1-pint grape or cherry tomatoes
1/2 c. chicken stock
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon granulated sugar
3 tablespoons fresh chopped herbs (basil, parsley, chives, cilantro), plus extra for garnish
1 tablespoon olive oil, plus extra for drizzling
2–2 1/4 lbs. fresh cod fillets, cut into 6-8-ounce portions
Kosher salt and fresh ground black pepper
HOW TO MAKE COD WITH TOMATO AND HERB BUTTER
TOMATO AND HERB BUTTER:
Step 1: Heat the olive oil in a small saucepan over medium heat. Then, add the shallot and garlic and saute for about 4 to 5 minutes, stirring often until soft.
Step 2: To the pan, add the tomatoes along with the chicken stock, sea salt, red pepper flakes, and sugar. Allow everything to simmer for about 15 to 17 minutes or until the tomatoes break down and release their juices and the liquid has mostly evaporated, uncovered.
Step 3: Take the pan off the heat and whisk in the butter and fresh herbs until velvety and thick. Put the lid on and keep the tomato and herb butter warm as you prep your cod.
Step 4: Prepare the oven. Preheat it to 400 degrees F.
Step 5: Lightly drizzle the bottom of your casserole dish with olive oil. Make sure to use a big enough dish to fit the cod in one layer with some room or else you’ll get too much juice while baking.
Step 6: Pat the cod dry very well and lay them in a single layer in the prepared casserole dish. To taste, generously season the cod with salt and pepper. Lightly drizzle the cod with olive oil and a squeeze of fresh lemon (about half). Tightly tent the casserole dish using aluminium foil and place it in the preheated oven, bake the cod for about 12 to 18 minutes or until easily flaked. Note that the baking time varies depending on the thickness of the cod.
Step 7: After about 12 to 18 minutes, take the cod out of the oven and spread the tomato butter evenly on the cod. Replace the cover and allow the dish to stand for about a minute or two at room temperature.
Step 8: Serve the cod with tomato and butter herb immediately, garnished with some fresh chopped herbs. Enjoy!
For this recipe, I use around 2 1/4 lbs of cod sliced into about six individual portions (around 6 to 8 ounces).
This cod with tomato and butter herb pairs perfectly with cooked rice, quinoa, or crusty bread to soak up all the juices.
Serving Size: 1 (6-8 oz.) fillet plus sauce, Calories: 350 | Sugar: 3.1 g | Sodium: 383.3 mg | Fat: 11.1 g | Carbohydrates: 6.8 g | Protein: 57.7 g | Cholesterol: 168.7 mg