Okay friends. So this recipe has been a long time in the making. Three months is a long time for me and don’t ask why it took so long to share. But I came across a tomato and herb butter recipe beginning of the summer in the Cooking Light magazine and let me tell you, it was everything, plus more! You guys know that I try to limit butter and processed foods on this blog but believe me when I say a little goes a long way here. I can’t get over how flavorful the herb butter is, especially when paired with a mild and lean fish like cod.
TOMATO AND HERB BUTTER
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp. olive oil, plus extra for drizzling
- 1 pint grape or cherry tomatoes
- 1/2 cup chicken stock
- 1/2 tsp. sea salt
- 1/4 tsp. red pepper flakes
- 1/4 tsp. granulated sugar
- 4 Tbsp. unsalted butter, sliced
- 3 Tbsp. fresh chopped herbs (basil, parsley, chives, cilantro), plus extra for garnish
- 2 – 2 1/4 pounds fresh cod fillets, cut into 6-8 oz. portions*
- 1 lemon
- salt and fresh ground black pepper
- TOMATO AND HERB BUTTER
- In a small saucepan heat olive oil over medium heat. Sauté shallot and garlic for 4-5 minutes or until soft, 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.
full recipe here : littlebroken.com