Tomato & Basil Butter Cod
Tomato & Basil Cod
This is my new favorite way to eat cod and I know it will be yours too. I truly believe that tomato and basil just go together in the summer. This dish combines those amazing flavors and is so light & fresh.
Ingredients
- 1.5-2 lbs fresh cod filets
- 2 cloves garlic, minced
- 1 pint grape or cherry tomatoes
- 1 tbsp olive oil, extra virgin
- ½ cup bone broth
- 1 tbsp crunchy chili onion oil
- 1 lemon, 4
- 4 tbsp unsalted butter, sliced
- 3 tbsp fresh basil, chopped
- salt & pepper, to taste
Instructions
Tomato Basil Sauce:
- Heat a skillet with olive oil. Add in chili oil and garlic for 4-5 minutes or until soft, stirring occasionally.
- Add tomatoes, bone broth, and sea salt. Simmer, uncovered, for 15-17 minutes or until tomatoes break down and release their juices and liquid has almost evaporated.
- Remove the skillet from the heat and stir in the butter and fresh basil. The basil butter should be velvety and thick. Cover and keep warm while the cod is baking.
Cod:
- Preheat oven to 400 F.
- Drizzle the bottom of a casserole dish with olive oil. You want a dish big enough to fit the cod in a single layer with some room around or you will get too much juice during baking.
- Pat dry the cod really well and place in a single layer. Season with salt and pepper to taste but be generous. Drizzle the top lightly with olive oil and squeeze of fresh lemon. I used about 1/2 lemon. Bake for 12-18 minutes or until easily flaked. Baking time will depend on the thickness of the cod.
- Remove from the oven and evenly spread the tomato butter over the cod. Cover with aluminum foil and let stand at room temperature for 1-2 minutes before serving. You just want all the flavors to come together.
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