Garlic Butter Cod with Roasted Tomatoes

• 4 cod fillets (6 oz each)
• 1 pint cherry tomatoes, halved
• 1/4 cup unsalted butter
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt, to taste
• Black pepper, to taste
• 1/4 cup chopped fresh parsley

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cherry tomatoes with 1 tablespoon olive oil, thyme, salt, and pepper. Spread on a baking sheet.
3. 3 Roast tomatoes for 15 minutes.
4. 4 While tomatoes roast, season cod fillets with salt and pepper.
5. 5 Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add cod and cook for 3-4 minutes per side until opaque.
6. 6 In the same skillet, reduce heat to low. Add butter and minced garlic, stirring until butter is melted and garlic is fragrant.
7. 7 Remove cod from skillet and spoon garlic butter over each fillet.
8. 8 Garnish with fresh parsley and serve alongside roasted tomatoes.

Equipment

• Baking sheet
• Skillet
• Spatula
• Oven

Variations

• Substitute cod with halibut or tilapia for a different seafood experience.
• Add a splash of white wine to the garlic butter for extra depth.

Substitutions

• Use ghee instead of butter for a dairy-free option.
• Substitute cherry tomatoes with grape tomatoes if preferred.

Pairings

• A side of garlic mashed potatoes
• Crusty artisan bread to soak up the garlic butter sauce

Nutrition

Tips

• For extra flavor, squeeze fresh lemon juice over the cod before serving.
• If you prefer a crispier cod skin, pat the fillets dry with a paper towel before cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven.

Freezing: This dish does not freeze well due to the delicate texture of the cod.

Serving Suggestions

• Serve with a side of steamed asparagus or a fresh green salad.
• Pair with a glass of crisp white wine.

FAQ