Friday, February 22, 2019

COD WITH TOMATO AND HERB BUTTER




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.

INGREDIENTS

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

COD
  • 2 – 2 1/4 pounds fresh cod fillets, cut into 6-8 oz. portions*
  • 1 lemon
  • salt and fresh ground black pepper


INSTRUCTIONS

  1. TOMATO AND HERB BUTTER
  2. In a small saucepan heat olive oil over medium heat. Sauté shallot and garlic for 4-5 minutes or until soft, stirring occasionally.
  3. 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.
  4.  ......
  5. .......
full recipe here : littlebroken.com