Cod with Braised Tomatoes

25m
Serves 4
https://www.servingdumplings.com/recipe/easy-cod-with-braised-tomatoes/

Directions

  1. 1Pat the cod fillets dry with paper towels.
  2. 2Season both sides of the cod with ½ teaspoon salt and ½ teaspoon pepper.
  3. 3Finely chop the shallot.
  4. 4Mince the garlic cloves.
  5. 5Chop the parsley.
  6. 6Heat oil and 1 tablespoon butter over medium high in a nonstick skillet.
  7. 7Add cod fillets and sear for 1-2 minutes per side; remove the cod onto a clean plate.
  8. 8Add cherry tomatoes to the skillet, cover, and braise for 5 minutes.
  9. 9Press down on the cherry tomatoes with a fork to release their juices.
  10. 10Add shallot, garlic, dried thyme, the remaining salt and pepper to the skillet.
  11. 11Cover the skillet and braise for 5 minutes more over medium heat.
  12. 12Pour in vegetable broth and bring to a boil.
  13. 13Add the remaining butter and parsley, stir until the butter is completely melted.
  14. 14Reduce heat to medium low.
  15. 15Add cod fillets to the sauce and simmer for about 5 minutes or until the fillets are just cooked through.
  16. 16Sprinkle with lemon juice.
  17. 17Garnish with parsley.

Ingredients

  • 1 tbsp olive oil
  • 4 tbsp unsalted butter, divided
  • 4 cod fillets
  • 1 tsp salt, divided
  • 1 tsp black pepper, divided
  • 14 ounces cherry tomatoes
  • 6 garlic cloves, minced
  • 1 shallot, finely chopped
  • 1 tsp dried thyme
  • 0.5 cup vegetable broth
  • 1 tbsp chopped parsley, more for serving
  • 1 tbsp lemon juice

Equipment

paper towelsnonstick skilletforkclean plate

Tips

  • To elevate the flavor profile, consider deglazing the skillet with dry white wine.
  • Avoid overcooking the fish; it should flake easily with a fork.
  • Both fresh and frozen cod fillets work; ensure proper thawing for frozen fillets.
  • Prepare the sauce up to 1 day in advance and store in the fridge. Reheat before adding separately fried fish.
  • For best taste and texture, consume this dish the same day the fish is cooked.

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