I’m going to try this flavorful tomato herb butter sauce on salmon and chicken soon. So GOOD!
Tomato and Herb Butter
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp. olive oil, plus extra for drizzling the cod
- 1 pint grape or cherry tomatoes
- 1/2 cup chicken stock (I used chicken broth)
- 1/2 tsp. sea salt (I used 1/4 tsp. Kosher salt)
- 1/4 tsp. red pepper flakes
- 1/4 tsp. granulated sugar
- 4 Tbsp. unsalted butter, sliced (I used salted butter so I cut down the the salt)
- 3 Tbsp. fresh chopped herbs (basil, parsley, chives, cilantro), plus extra for garnish (I used 1 Tblsp. of each basil parsley and cilantro)
- 2 – 2¼ pounds fresh cod fillets, cut into 6-8 oz. portions* (I used only 4 portions because you’ll want enough butter sauce for each serving)
- 1/2 lemon, juiced
- salt and fresh ground black pepper
Tomato and Herb Butter
- In a small saucepan heat olive oil over medium heat. Sauté shallot for 3 minutes, then add garlic for 1 minute or just until fragrant, stirring occasionally.
- 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. ( While this is cooking prepare cod and put in the oven so both are done around the same time.)
- Remove the saucepan from the heat (I turned the sauce pan to low) and stir in the butter and fresh herbs. The herb butter should be velvety. Cover and keep warm while the cod is baking.
- Preheat the oven to 400 degrees F.
- 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.
- Pat dry the cod really well and place in a single layer. Season with salt and pepper to taste. Drizzle the top lightly with olive oil and squeeze of fresh lemon. Cover tightly with aluminum foil and bake for 15-18 minutes or until easily flaked. Baking time will depend on the thickness of the cod.
- Remove from the oven (I drained off the extra liquid in the pan so it wouldn’t thin out the butter sauce) 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.
- Garnish with fresh chopped herbs, if desired, and serve immediately.
I like to serve this with a rice pilaf.