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This flaky cod cooked in a bright tomato lemon butter sauce is a perfect weekday dinner. It comes together quickly yet feels special with fresh herbs and a burst of citrus. This dish balances richness and freshness in a way that makes simple ingredients shine.
I first made this recipe on a busy weeknight and was amazed at how flavors deepened with just a few pantry staples and fresh herbs. Now it’s become a regular on my dinner rotation when I want something elegant without extra fuss.
Ingredients
- One pound cod: choose firm, fresh fillets to ensure perfect flakiness after cooking
- Salt and pepper: key for bringing out the fish’s natural taste
- One tablespoon olive oil: a quality extra virgin oil adds richness and depth
- Two tablespoons butter: creates a smooth, indulgent sauce texture
- One pound cherry tomatoes: these sweet tomatoes soften and blister to release concentrated flavor
- Three cloves garlic, chopped: adds aromatic warmth and complexity
- A pinch of red pepper flakes: balances the sauce with mild heat
- Half a cup chicken broth or substitute with white wine or dashi: builds the sauce’s savory base
- Two tablespoons lemon juice: provides a bright, fresh contrast to the richness
- One tablespoon parsley, chopped: fresh and herbaceous for garnish
- One tablespoon basil, chopped: gives fragrant complexity and brightness
Step-by-Step Instructions
- Sear the Cod:
- Season the cod fillets evenly with salt and pepper. Heat olive oil and butter together in a large skillet over medium-high heat until melted and hot. Place cod in the skillet and cook without moving for 2 to 3 minutes per side until the fish develops a golden crust and flakes easily. Remove the fish and set aside on a warm plate to rest.
- Blister the Tomatoes:
- In the same skillet, add the cherry tomatoes to the remaining oil and butter. Let them cook over medium-high heat for 3 to 5 minutes, stirring occasionally, until the tomatoes begin to blister and soften, releasing their juices.
- Build the Aromatic Base:
- Turn the heat down to medium. Add the chopped garlic and a pinch of red pepper flakes to the skillet. Sauté for about one minute until fragrant but not browned, infusing the sauce with aromatics and a hint of heat.
- Simmer the Sauce:
- Pour in the chicken broth or your chosen liquid base to deglaze the pan and bring everything to a gentle simmer. Let the sauce cook for around 3 minutes to meld the flavors. Stir in the lemon juice and an additional tablespoon of butter for extra silkiness. Taste and season with salt and pepper to your liking.
- Finish and Serve:
- Carefully nestle the cooked cod fillets back into the skillet. Sprinkle the chopped parsley and basil over everything. Warm the fish briefly in the sauce for about a minute to allow the herbs to release their fragrance and the cod to soak up some sauce. Serve immediately for the best texture and flavor.
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My favorite ingredient in this recipe is the cherry tomatoes. Watching them blister and soften in the pan releases a sweet and tangy juice that perfectly balances the richness of the butter and fish. This recipe always reminds me of summer evenings when fresh tomatoes were at their peak and dinner was effortless but memorable.
Storage Tips
If you have leftovers, store cod and sauce separately in airtight containers to keep the fish from becoming mushy. Reheat gently on the stove or in the microwave. The sauce can be reheated quickly and tastes almost as good the next day.
Ingredient Substitutions
If cod is not available, try other flaky white fish like haddock or halibut. For a vegetarian twist, firm tofu can work though the texture will differ. You can swap chicken broth for vegetable broth to keep it fully plant-based. Fresh lemon is best but bottled lemon juice can be used in a pinch.
Serving Suggestions
Serve over a bed of fluffy rice or alongside buttery mashed potatoes to soak up all the delicious tomato lemon butter sauce. A simple green salad or steamed green beans complement the dish nicely, keeping the meal light and balanced.
Cultural Context
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Tomato and lemon together are classic Mediterranean flavors that bring brightness and richness to seafood dishes. This recipe draws inspiration from coastal American and Mediterranean cuisine where fresh ingredients transform simple fish into something exciting. Using butter rather than olive oil exclusively tips the sauce towards a richer, comforting profile.
Frequently Asked Questions
- → What type of fish is best for this dish?
Cod is ideal due to its flaky texture and mild flavor that absorbs the tomato lemon butter sauce beautifully.
- → Can I substitute the chicken broth with something else?
Yes, white wine or dashi can be used as alternatives, each adding unique depth to the sauce.
- → How do the herbs affect the overall flavor?
Parsley and basil lend fresh, herbaceous notes that brighten and complement the richness of the butter and tang of lemon.
- → What is the purpose of red pepper flakes in the sauce?
The red pepper flakes introduce a gentle heat that balances the sweetness of the tomatoes and richness of the butter.
- → Is it important to cook the cod separately before adding to the sauce?
Cooking the cod first ensures a golden crust and prevents overcooking, allowing it to finish gently in the sauce for optimal texture.