Garlic Herb Butter Baked Cod with Cherry Tomatoes

• 4 cod fillets (6 oz each)
• 1 pint cherry tomatoes, halved
• 3 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• Salt, to taste
• Black pepper, to taste
• 1 tbsp olive oil

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, mix softened butter with minced garlic, parsley, dill, and lemon zest until well combined.
3. 3 Place cod fillets in a baking dish.
4. 4 Drizzle olive oil over the fillets and season with salt and pepper.
5. 5 Scatter cherry tomatoes around the fillets.
6. 6 Dot each fillet with the garlic herb butter mixture.
7. 7 Bake for 20 minutes, or until cod is opaque and flakes easily with a fork.
8. 8 Serve immediately.

Equipment

• Baking dish
• Baking sheet

Variations

• Use tilapia or any white fish fillet as a substitute for cod.
• Add a pinch of red pepper flakes for a spicy kick.

Substitutions

• If fresh herbs are unavailable, use 1 tsp each of dried parsley and dill.
• Substitute olive oil with avocado oil for a higher smoke point.

Pairings

• White wine, such as Sauvignon Blanc
• Lightly buttered basmati rice

Nutrition

Tips

• For extra flavor, add a splash of white wine to the baking dish before roasting.
• Serve with a side of crusty bread to soak up the delicious juices.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain moisture.

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

Serving Suggestions

• Pair with a fresh green salad and a squeeze of lemon.
• Serve with steamed asparagus for a complete meal.

FAQ