Cod is one of my favorites, this recipe brings it to life. The flavor from the tomato and butter compliments the mild taste of the cod.

INGREDIENTS

Tomato and Herb Butter

1 medium shallot, finely chopped

2 garlic cloves, minced

1 tbsp. olive oil, plus extra for drizzling

1 pint grape or cherry tomatoes

1/2 cup chicken stock

1/2 tsp kosher salt

1/4 tsp red pepper flakes

1/4 tsp granulated sugar

4 tbsp. unsalted butter, sliced

3 tbsp. fresh chopped herbs ( basil, parsley, chives, cilantro) plus extra for garnish

COD

2 – 2 1/4 pounds fresh cod fillets, cut into 6-8 portions

1 lemon

kosher salt and black pepper

INSTRUCTIONS

TOMATO AND HERB BUTTER

• In a small saucepan heat olive oil over medium heat. Sauté the shallot and garlic for 4-5 minute or until soft, stir occasionally.
• Add tomatoes, chicken stock, sea salt, red prepper flakes, and sugar. Simmer, uncovered for 15-17 minutes or until tomatoes break down and release their juices and liquid has almost evaporated.
• Remove the saucepan from heat and stir in the butter and herbs. The herb butter should be velvety and thick. Cover and keep warm while cod cooks.

COD

• Preheat oven to 400 F
• Drizzle the bottom of a casserole dish lightly with olive oil. Be sure your dish is large enough to fit the cod in a single layer with some room around or you will get too much juice during baking.
• Pat the cod dry, really well and place in baking dish. Season both sides generously with salt and pepper to taste. Drizzle the top lightly with olive oil and squeeze juice over it all from the lemon. Cover tightly with aluminum foil and bake 12-18 minutes or until easily flaked. Please don’t over cook the cod. it will be rubbery if you do.
• Remove from the oven and evenly spread the tomato butter over the cod. Cover with the aluminum foil and let stand at room temperature for 2 minutes before serving. Garnish with the chopped herbs and serve.

This would pair well with rice or quinoa, even crusty bread to soak up the juice. I served it with a cauliflower and ricotta cheese mash and pan roasted green beans. This will definitely be one of my faves!

Bon Appetit