Ingredients
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 1/4 cup vegetable or chicken stock
- 1 lemon, juiced
- 1lbs cod, about 3 fillets
- 1 1/2 cups cherry tomatoes
- Sea salt
- Black pepper
- Fresh parsley, minced
- Preheat the oven to 400°F.
- In a large oven-proof pan on medium heat, warm the olive oil, then add the shallot and garlic and cook for 2-3 minutes until tender.
- While the shallot and garlic are cooking, pat the cod fillets dry with paper towel and then season with salt and pepper on all sides. Set aside.
- Once shallot and garlic are done, add butter, broth and lemon juice, and cook for about 1-2 minutes until all of the butter is melted and give it a good stir.
- Arrange the cod fillets in the pan in the lemon butter sauce, then add the cherry tomatoes.
- Cover the saucepan, with a lid or aluminum foil, and transfer to the oven to bake for 15-20 minutes until the cod is tender and flaky, and cherry tomatoes have popped. The exact baking time may vary depending on the thickness of the cod.
- Once cooked, remove cod from the pan and set aside. If you find the lemon butter sauce to thin, simply heat it on the stove top on medium-high heat for 2-3 minutes to help it reduce a little.
- To serve, pour lemon butter sauce over cod and tomatoes, and sprinkle with fresh parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 221 calories
- Sugar: 4 grams
- Fat: 13 grams
- Carbohydrates: 8 grams
- Fiber: 1 gram
- Protein: 21 grams