A quick and easy, light and healthy cod in a tomato, lemon, butter and garlic sauce with plenty of fresh herbs.
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!
Cod in a Tomato Lemon Butter Sauce
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 4
A quick and easy, light and healthy cod in a tomato, lemon, butter and garlic sauce with plenty of fresh herbs.
ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 pound cod
- salt and pepper to taste
- 1 pound cherry tomatoes, sliced in half
- 3 cloves garlic, chopped
- 1 pinch red pepper flakes
- 3 green onions, sliced and divided (whites and greens)
- 1/2 cup chicken broth (or white wine, or dashi)
- 2 tablespoons lemon juice
- 1 tablespoon butter
- salt and pepper to taste
- 1 tablespoon parsley, chopped
- 1 tablespoon basil, chopped
directions
- Heat the oil and melt the butter in a large skillet over medium-high heat, add the cod, seasoned with salt and pepper taste and cook until lightly golden brown and cooked through, about 2-3 minutes per side, before setting aside.
- Add the tomatoes to the butter and oil in the pan and cook until blistered, about 3-5 minutes.
- Reduce the heat to medium, add the garlic, the white of the green onions and the red pepper flakes and cook until fragrant, about a minute.
- Add the broth, bring to a simmer and cook for 3 minutes before adding the lemon juice and butter and seasoning with salt and pepper to taste.
- Add the cod, the greens of the green onions, parsley and basil and enjoy!
Nutrition Facts: Calories 239, Fat 13g (Saturated 6g, Trans 0.3g), Cholesterol 72mg, Sodium 113mg, Carbs 7g (Fiber 1g, Sugars 3g), Protein 22g
Nutrition by: 
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Kevin, I have been following your blog and using your fabulous recipes for years now. The photographs are some of the best I’ve seen and the recipes are delicious! Keep up the good work!
I’ve been following you too!! You are a superb cook!
This is my first time ever leaving a review for anything but after making this last night I had too. It may be one of the best meals I have ever eaten and certainly the best that I have ever cooked! So easy and so clean, I can’t wait to make it again, would be excellent with shrimp! A+
This was really outstanding. Since I grow most of my own produce, I had to make some adjustments since it’s February, No asparagus now so I used a bed of spaghetti squash. Also, no basil, so I just used the parsley. Cherry tomatoes out of the freezer and calabria chilies in place of the red pepper flakes, white wine instead of broth. It was quick and very tasty…a great weeknight dinner. We both loved it!
I did not expect something that seems so simple to taste so delicious! Made quinoa on the side cooked it in broth! It was amazing thank you
I hate when people comment about how they have taken your recipe and added or omitted then leave feedback, because it’s not your recipe at that point anymore! So here it goes! On a summer night we were in the pool and did not want to come in and cook over the stovetop.
I added all ingredients to a roasting pan except the herbs and broth. I baked at 400 for 10 min then added the broth and lemon juice and zest and baked another 15 min. We grilled the fish and asparagus. Added the herbs to sauce before serving. It was delicious!!
I do love your recipes and hope this is helpful!!