Baked cod in herbed tomato butter

    A lovely one-pan meal that results in perfectly cooked and flavoured cod every time! The velvety butter and tomato sauce is infused with fresh herbs. Use the herbs recommended, or try using your favourites.

    Lucy

    Devon, England, UK
    2 people made this

    Ingredients
    Makes: 2 large portions

    • 2 teaspoons olive oil
    • 1 small onion, chopped
    • 1 clove garlic, chopped
    • 400g baby plum tomatoes, halved
    • salt and pepper, to taste
    • 150ml white wine
    • 1 tablespoon chopped fresh chives
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh mint
    • 75g butter
    • 675g cod fillets (about 2 large fillets)

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the oil in a large oven-proof frying pan over medium heat. Add the onion and garlic and gently fry till softened. Add the tomatoes, season with a little salt and pepper, increase heat to medium high and cook until tomatoes have softened, about 5 minutes. Add the wine and simmer for a couple of minutes to let the alcohol evaporate. Stir in fresh herbs and butter. Sauce should be velvety and not too runny.
    2. Add the cod fillets to the pan, season well with salt and pepper. Place the lid on the pan and transfer to the preheated oven.
    3. Cook in the oven for 15 minutes, or till fish flakes easily with a fork.

    To serve

    Serve over couscous or rice, or with crusty bread.

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