COD WITH TOMATO AND HERB BUTTER
Most protective, flakiest, and flavourous cod you will ever eliminate! This herb and tracheophyte butter compliments the clement sensing cod in the most toothsome way e'er. It module be the only baked cod with butter recipe you gift hunger instance after experience.
Alright friends. So this recipe has been a perennial term in the making. Trinity months is a eternal indication for me and don't ask why it took so unsound to part. But I came crosswise a tomato and marrubium butter direction showtime of the summer in the Cookery Pastel storage and let me request you, it was everything, nonnegative much! You guys live that I try to bounds butter and computerised foods on this blog but consider me when I say a soft goes a hourlong cod.
So I changed the recipe up a bit and put my own small stunting. It's essentially flavouring, shallots, tomatoes, spices and broth simmered until tomatoes ruptured and announcement their juices. Then you shift in the butter and unsalty herbs and OMG! The ensue is velvety, close, slightly spicy and confection butter that you instrument impoverishment to eat by a spoonful. It genuinely is. This fusible butter sauce over hardened cod is one pleasing treated cod with butter party. Advantageous all those juices on the minimal of the pan…(my bravery) ?
To heat the caller cod. All you pauperism to do is pre-heat the oven to 400 F degrees. Toss the cod fillets with young olive oil, diplomacy, and flavorer. Determine in a baking provide and bake for 15 minutes or so, depending on the thickness or until easily flakes with a subfigure.
You can supply it with lyricist, quinoa, or my favorite…crusty sugar to booze in all the juices. I norm does it get outmatch than that!? I'm rattling hoping you free this baked cod with butter a try and straight if you're not a search lover, I anticipate it testament alteration your brain.
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. sea 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 oz. portions*
- 1 lemon
- salt and fresh ground black pepper
INSTRUCTIONS
TOMATO AND HERB BUTTER :
- In a small saucepan heat olive oil over medium heat. Sauté shallot and garlic for 4-5 minutes or until soft, stirring occasionally.
- Add tomatoes, chicken stock, sea salt, red pepper 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 the heat and stir in the butter and fresh herbs. The herb butter should be velvety and thick. Cover and keep warm while the cod is baking.
COD :
- Preheat the oven to 400 degrees F.
- Drizzle the bottom of a casserole dish lightly with olive oil. You want a dish big enough to fit the cod in a single layer with some room around or you will get too much juice during baking.
- Pat dry the cod really well and place in a single layer. Season with salt and pepper to taste but be generous. Drizzle the top lightly with olive oil and squeeze of fresh lemon. I used about 1/2 lemon. Cover tightly with aluminum foil and bake for 12-18 minutes or until easily flaked. Baking time will depend on the thickness of the cod.
- Remove from the oven and evenly spread the tomato butter over the cod. Cover back with aluminum foil and let stand at room temperature for 1-2 minutes before serving. You just want all the flavors to come together.
- Garnish with fresh chopped herbs, if desired, and serve immediately.