If you love cod fish recipes, try this flavorful dish for dinner tonight! It’s the most tender, flakiest, and flavorful cod you will ever make!
Okay friends, if you follow me on Instagram, you all ready know I don’t make a lot of seafood. In fact, I eat mostly a plant based diet. On occasion a little shrimp or salmon, and some baked cod here and there. However, I’m here to tell you today that I have a new way to enjoy fish that I LOVE!
Last week my husband brought home some good looking cod fillets…..OK maybe that is an exaggeration since raw fish never looks that great to me. But it didn’t smell fishy at least. I also have a counter full of fresh cherry tomatoes which I needed to use up before more showed up in my CSA box. Apparently it’s a great year for tomatoes😉.
I remembered seeing a recipe in one of my magazines that I picked up in the natural food section at my local grocery store. This recipe has 100 percent won me over! If you’re like me and just don’t have a big taste for seafood, cod and shrimp are a perfect way to start. They are both very simple in flavor (not too “fishy”), and super easy to cook.
I love how flavorful this herb butter sauce is especially paired with mild fish like cod.
BEST COD RECIPE
As usual I changed the recipe up and and put my own little spin and it’s seriously the best cod recipe out there……I promise.
It’s not only delicious, but super easy too. All you need to make the sauce are some basic ingredients you most likely have in your pantry: garlic, shallots, tomatoes, spices, broth, fresh herbs, and butter.
All you need to do is sauté the onion with the garlic for a few minutes. Add the spices, tomatoes, and broth. I used miso broth because I love the flavor but veggie or chicken broth would work too. Simmer this until the tomatoes burst, add the butter and fresh herbs and presto, a delicious yummy sauce.
It’s thick, velvety, slightly spicy, but incredibly smooth all at the same time.
It’s the perfect week-night dinner becuase of it’s simplicity, but elegant enough for guests too.
Even if you’re not a fish lover, I do hope you’ll give this one a try! I have a feeling you’ll change your mind. I like to serve this with cauliflower mash a side of veggies and a salad of course. Plus you don’t need your oven which is a PLUS because it’s still summer here! In fact, almost every morning this week it has been close to 80 degrees by 7 am with lots of humidity. It wasn’t easy, but I did hit almost 140 miles last month.
Yes, I have officially joined the #teamsportsbra 😀 . I have also decided it’s ok not to finish the mile you’re in when it’s this hot. My body just had enough so rather than running around the block again to hit an even 11 miles, I quit at 10.7. And I am perfectly fine doing this again and again if needed. How about you?
I hope you are staying safe, healthy, and cool. If you make this fish, be sure to tag me or let me know how you and your loved ones liked it. I think it is amazing!
WILD CAUGHT COD WITH TOMATO AND HERB BUTTER
INGREDIENTS:
- 1 medium shallot or small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp. olive oil, plus extra for drizzling
- 1 pint grape or cherry tomatoes
- 1/2 cup broth, I used miso
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon coconut sugar
- 4 tablespoon ghee or butter
- 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 ground black pepper
DIRECTIONS:
TOMATO AND HERB BUTTER
- In a saucepan heat olive oil over medium heat. Sauté shallot and garlic for 4-5 minutes or until soft, stirring occasionally.
- Add tomatoes, broth, 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.
Do you enjoy fish?
How often do you prepare fish? Once a week or more? Favorite type? Salmon, cod, shrimp?
Is it still hot in your neck of the woods??????
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