Description
Tender, flaky cod fillets simmered in a rich, buttery tomato sauce with garlic, herbs, and a bright touch of lemon. This one-skillet dish is quick, comforting, and full of fresh flavor.
Ingredients
1 tbsp olive oil
4 tbsp unsalted butter, divided
4 cod fillets
1 tsp salt, divided
1 tsp black pepper, divided
14 ounces cherry tomatoes
6 garlic cloves, minced
1 shallot, finely chopped
1 tsp dried thyme
1/2 cup vegetable broth
1 tbsp chopped parsley, plus more for serving
1 tbsp lemon juice
Instructions
- Pat the cod fillets dry and season both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear the cod for 1–2 minutes per side, then transfer to a plate.
- Add cherry tomatoes to the skillet, cover, and cook for 5 minutes. Gently press to release juices.
- Stir in shallot, garlic, thyme, and remaining salt and pepper. Cover and cook for another 5 minutes.
- Pour in vegetable broth and bring to a boil. Add remaining butter and parsley, stirring until melted.
- Reduce heat to medium-low and return cod to the skillet. Simmer for about 5 minutes until cooked through and flaky.
- Finish with lemon juice and garnish with additional parsley before serving.
Notes
Serve with capellini, crusty bread, rice, or mashed potatoes to soak up the sauce.
Add red pepper flakes for a mild kick or lemon zest for extra brightness.
Substitute thyme with Italian seasoning or oregano for variation.
For added greens, stir in spinach at the end until wilted.
Store leftovers in the refrigerator for up to 2 days and reheat gently to avoid drying out the fish.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 358 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
