Serves 2
25 min
Brown Butter Cod with Tomatoes and Shallots
Recipe GLPRbcf2d0a7f3d44a
Pan-seared cod fillets served with a warm brown butter sauce infused with shallots, garlic, and fresh cherry tomatoes. This elegant yet simple weeknight dish comes together in just 25 minutes with minimal ingredients for maximum flavor.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
12 oz Two 6-ounce skinless cod fillets (captain's cut preferred)
Kosher salt
Freshly ground black pepper
1 Tbsp Extra-virgin olive oil
4 Tbsp Unsalted butter, divided
1 Medium shallot, thinly sliced
1 Medium garlic clove, thinly sliced
2 Tbsp Dry vermouth
7 oz Mixed cherry and grape tomatoes, halved
2 tsp Coarsely chopped flat-leaf parsley, for serving
Directions
Pat the cod fillets dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the seasoned cod fillets in the hot pan and sear for 3 to 4 minutes per side, until the fish reaches an internal temperature of 145°F. Transfer the cooked fish to a warm plate and set aside.
In the same skillet, reduce heat to medium. Add 2 tablespoons of the butter and allow it to melt. Add the sliced shallot and cook for about 2 minutes, stirring occasionally, until it becomes fragrant and begins to soften.
Add the sliced garlic to the skillet and cook for about 30 seconds, stirring constantly, until fragrant.
Carefully pour the dry vermouth into the skillet to deglaze, scraping up any browned bits from the bottom. Let the liquid reduce by half, about 1 minute.
Add the halved cherry and grape tomatoes to the skillet and cook for 2 to 3 minutes, stirring gently, until they begin to soften and release their juices.
Remove the skillet from heat and stir in the remaining 2 tablespoons of butter, swirling gently until it melts and combines with the tomato mixture to create a silky brown butter sauce.
Divide the cod fillets between two serving plates. Spoon the warm brown butter sauce with tomatoes, shallots, and garlic over the fish. Garnish with coarsely chopped fresh parsley and serve immediately.
