Description
This flavorful dish features tender, flaky cod fillets simmered in a rich tomato and lemon butter sauce. It’s light, zesty, and perfect for a quick weeknight dinner or an elegant meal for guests. Serve it over rice, pasta, or with crusty bread to soak up the delicious sauce.
Ingredients
Units
Scale
For the Cod:
- 4 cod fillets (about 6 oz each)
- Salt and pepper, to taste
- 2 tbsp olive oil
For the Tomato Lemon Butter Sauce:
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1/3 cup dry white wine (optional, or substitute with chicken broth)
- Juice and zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- 1/2 tsp red pepper flakes (optional, for heat)
- Salt and pepper, to taste
Instructions
- Prepare the Cod:
- Pat the cod fillets dry with a paper towel and season both sides with salt and pepper.
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Sear the cod for 3–4 minutes on each side until golden and just cooked through. Remove from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add butter and olive oil.
- Sauté the garlic for 1–2 minutes until fragrant, but not browned.
- Add the cherry tomatoes and cook for 4–5 minutes until softened and starting to release their juices.
- Deglaze the pan with white wine (or chicken broth) and simmer for 2 minutes.
- Stir in lemon juice, zest, and red pepper flakes, if using. Season with salt and pepper.
- Combine:
- Return the cod fillets to the skillet and spoon the sauce over them.
- Cook for 2–3 minutes to warm through and allow the flavors to meld.
- Garnish and Serve:
- Sprinkle with fresh parsley and serve immediately with your choice of side dish.
Notes
- For a dairy-free option, substitute butter with more olive oil.
- You can use any mild white fish, like haddock or halibut, if cod is unavailable.
- Adjust the amount of red pepper flakes to suit your spice preference.