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