Ingredients
- 1½ lbs boneless, skinless cod fillets (about four 6 oz pieces, 1-inch thick)
- 1 tsp fine sea salt, divided
- ¾ tsp freshly ground black pepper, divided
- 2 Tbsp extra-light olive oil, plus more as needed
- For the Sauce:
- ¼ cup unsalted butter (4 Tbsp)
- ¼ cup vegetable broth
- 1 Tbsp freshly squeezed lemon juice
- 3 cups cherry or grape tomatoes
- 2 garlic cloves, minced (about 1 tablespoon)
- 2 Tbsp chopped fresh parsley or basil, for garnish
Instructions
- Dry & Season: Pat cod fillets dry with paper towels. Season evenly with ¾ teaspoon salt and ½ teaspoon black pepper.
- Sear: Heat olive oil in a large nonstick skillet over medium-high heat. When hot, place cod fillets top-side down. Sear for 3–4 minutes without moving, until golden brown.
- Flip the cod, reduce heat to medium, and cook for an additional 2–4 minutes, or until just cooked through and opaque (internal temp of 145°F). Transfer to a plate and tent with foil.
- Make the Sauce: In the same skillet, add butter, vegetable broth, lemon juice, tomatoes, and garlic. Scrape up browned bits from the pan. Cook for 3–4 minutes, or until tomatoes soften and begin to burst and the sauce reduces slightly.
- Season with remaining ¼ teaspoon salt and ¼ teaspoon pepper (or to taste).
- Serve: Return cod to the skillet and spoon warm tomato sauce over the fillets. Garnish with chopped parsley or basil. Serve immediately.
Notes
- Make sure to thoroughly dry the cod to get a good sear.
- Use grape or cherry tomatoes for the best texture and sweetness in the sauce.
- You can substitute cod with other white fish like haddock or halibut.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 cod fillet with sauce
- Calories: 310
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
