Baked Cod With Tomato Herb Butter
Baked Cod With Tomato Herb Butter is a simple and delicious way to incorporate more fish into your weeknights!
Servings: 4 servings
Calories: 242kcal
Ingredients
- 4 6 oz cod filets Any mild-flavored white fish will work.
- Sea salt and cracked black pepper
- 3 TBSP softened butter
- 1 TBSP extra virgin olive oil
- 2 garlic cloves, minced
- 2 tsp tomato paste
- 1 tsp fresh thyme
- 1 tsp chopped fresh basil
- 1 tsp chopped fresh parsley
- 1 tsp drained capers
- 2 small lemons or one large
- 1 cup grape tomatoes
- Extra chopped fresh basil and parsley, for garnish
Instructions
- Preheat oven to 400º F.
- Take the cod fillets out of the fridge and gently with them with a paper towel to remove excess moisture. Then, let them sit on the counter to come to room temperature for about 15-20 minutes. This helps the fish get a more even cook.
Make the Tomato and Herb butter.
- Transfer the butter, oil, tomato paste, fresh herbs, capers, garlic, salt, and pepper into a small mixing bowl. Using a fork, mash it all together until it's thoroughly mixed and you have a compound butter.
Prepare the cod.
- Place a few lemon slices into the baking dish. You will be placing your cod filets on top of them, so you only need one or two per fillet. (See notes about lemon slices)
- Set the fillets onto the lemon slices.
- Divide the butter up evenly into four portions and spoon each portion over the filets, spreading it over them evenly.
- Place a lemon slice or two on top of each fillet, and then add the grape tomatoes into the pan.
- Pop the pan into the oven and bake for 12-15 minutes. Check on the fish after about 12 minutes to avoid overcooking it. You want an internal temperature of 140-145º F.
- When the fish is ready, remove from the oven and spoon some of the pan sauce over each filet. Garnish with fresh basil and parsley prior to serving.
Notes
Slice the lemons as thinly as possible and discard the slices closer to the end of the lemon that contain more pith (the pith is the white part between the rind and the pulp). The pith is bitter and when it's cooked, the bitterness transfers to the sauce, which you definitely want to avoid. This tip goes with any meal where you're cooking lemon slices with your food!
Nutrition
Serving: 1serving | Calories: 242kcal | Carbohydrates: 7g | Protein: 29g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 83mg | Sodium: 383mg | Potassium: 166mg | Fiber: 3g | Sugar: 1g