Ingredients
For the Cod:
1 lb (450 g) cod fillets
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
Juice of 1 lemon
1/4 teaspoon red pepper flakes (optional)
For the Burst Tomatoes:
1 pint cherry or grape tomatoes
1 tablespoon olive oil
Salt and black pepper, to taste
1 teaspoon fresh thyme or basil, chopped
Optional Garnish:
Fresh parsley
Lemon wedges
Instructions
1. Prepare the Tomatoes
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Heat olive oil in a large skillet over medium heat.
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Add cherry tomatoes, season with salt and pepper, and cook 3–4 minutes, gently pressing some tomatoes to burst.
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Stir in fresh herbs and remove from the skillet. Set aside.
2. Cook the Cod
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Season cod fillets with salt and pepper.
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In the same skillet, heat olive oil and butter over medium-high heat.
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Add cod and cook 3–4 minutes per side until golden and opaque.
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Add minced garlic, red pepper flakes, and lemon juice. Spoon butter sauce over cod.
3. Assemble the Dish
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Plate cod fillets and top with burst tomatoes.
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Drizzle extra pan juices over the top.
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Garnish with parsley and serve with lemon wedges.
Notes
Cooking tip: Don’t overcook cod—it should flake easily with a fork but remain moist.
Vegetable add-ins: Sautéed spinach, zucchini, or asparagus pairs beautifully.
Serving suggestion: Serve over rice, quinoa, or with crusty bread to soak up the lemon butter sauce.
Make it extra zesty: Add a splash of white wine to the skillet before adding lemon juice.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Calories: 320