We’ve had a lot of rain this summer. This dish is the perfect light option when you can’t fire up the grill and uses up those juicy summer tomatoes. Since it takes just a few minutes to cook, it won’t heat up the kitchen.
For the Sauce:
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp. olive oil, plus extra for drizzling
- 1 pint grape tomatoes
- 1/2 cup chicken stock
- 1/2 tsp. kosher salt
- 1/4 tsp. red pepper flakes
- 1/4 tsp. granulated sugar
- 4 Tbsp. unsalted butter
- 3 Tbsp. fresh chopped herbs (any combo that makes you happy), plus extra for garnish
For the fish:
- 2 pounds fresh cod
- 1 lemon
- Kosher salt and fresh ground black pepper to taste
- 2 T olive oil
Make the Sauce:
- 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.
- Remove the saucepan from the heat and stir in the butter and fresh herbs. The herb butter should be velvety and thick. Cover and keep warm while the cod is baking.
For the fish:
- Drizzle the fish with olive oil and season generously with salt and pepper.
- Place in baking dish and give it a squeeze of lemon juice. If you don’t like lemon, it’s okay leave this out.
- Cover tightly with aluminum foil and bake for 12-18 minutes or until easily flaked. Baking time will depend on the thickness of the cod.
- Remove from the oven and pour the tomato butter over the cod. Cover again with aluminum foil and let stand at room temperature for 1-2 minutes before serving. You just want all the flavors to come together.
- Garnish with fresh chopped herbs and serve immediately.
This recipe goes great with a green salad and some nice crusty bread to soak up the sauce.