Keto Dinner | Cod With Tomato And Herb Butter

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Most tender, flakiest, and flavorful cod you will ever make! This tomato and herb butter compliments the mild tasting cod in the most delicious way ever. It will be the only baked cod with tomato recipe you will crave time after time.

Okay friends. So this recipe has been a long time in the making. Three months is a long time for me and don’t ask why it took so long to share.
But I came across a tomato and herb butter recipe beginning of the summer in the Cooking Light magazine and let me tell you, it was everything, plus more!

There is something just magical about the lemon, butter and garlic flavour combo and it’s the perfect way to enjoy fish! This cod in a tomato lemon butter sauce is a a slightly different take on that with the addition of blistered tomatoes and plenty of fresh herbs. The cod is quickly pan seared before being set aside and the tomatoes are added to the pan and blistered over medium-high heat until the burst and get nice and caramelized, juicy and tender. The garlic, butter and lemon juice are added before adding fresh chopped parsley, basil and green onions all of which give this dish that feeling of summer!

To bake the fresh cod. All you need to do is pre-heat the oven to 400 F degrees. Toss the cod fillets with little olive oil, salt, and pepper. Place in a baking dish and bake for 15 minutes or so, depending on the thickness or until easily flakes with a fork.

Cod With Tomato And Herb Butter

Prep Time: 20 mins 
Cook Time: 25 mins 
Total Time: 45 mins 
Yield: 4-6 1x

Ingredients:

Tomato And Herb Butter:
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. granulated sugar
  • 4 Tbsp. unsalted butter, sliced
  • 1 pint grape or cherry tomatoes
  • 1/2 cup chicken stock
  • 1/2 tsp. sea salt
  • 1 medium shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 Tbsp. olive oil, plus extra for drizzling
  • 3 Tbsp. fresh chopped herbs (basil, parsley, chives, cilantro), plus extra for garnish

Cod:
  • 1 lemon
  • salt and fresh ground black pepper
  • 2 – 2 1/4 pounds fresh cod fillets, cut into 6–8 oz. portions*

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Instructions:

Tomato And Herb Butter:
  1. First, In a small saucepan heat olive oil over medium heat. Sauté shallot and garlic for 4-5 minutes or until soft, stirring occasionally.
  2. Second, 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.
  3. 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:
  1. First, Preheat the oven to 400 degrees F.
  2. Second, 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.
  3. Next, 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.
  4. 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.
  5. Garnish with fresh chopped herbs, if desired, and serve immediately.

Notes:

  • I used about 2 1/4 pounds of cod that I was able to cut into six (6-8 oz.) individual portions
  • This cod serves really well with cooked rice, quinoa, or crusty bread to soak in all the juices.


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