Cod with Tomato and Herb Butter

This dish is as beautiful as it is delicious.  The cod is flaky and tender, then when you top it with this tomato herb butter sauce it takes it over the top.  This recipe comes from the blog Little Broken.  You'll have to check out her blog for her step by step photos of this recipe.  

I'm going to try this flavorful tomato herb butter sauce on salmon and chicken soon.  So GOOD!

INGREDIENTS

Tomato and Herb Butter

• 1 medium shallot, finely chopped
• 2 garlic cloves, minced
• 1 Tbsp. olive oil, plus extra for drizzling the cod
• 1 pint grape or cherry tomatoes
• 1/2 cup chicken stock (I used chicken broth)
• 1/2 tsp. sea salt (I used 1/4 tsp. Kosher salt)
• 1/4 tsp. red pepper flakes
• 1/4 tsp. granulated sugar
• 4 Tbsp. unsalted butter, sliced (I used salted butter so I cut down the the salt)
• 3 Tbsp. fresh chopped herbs (basil, parsley, chives, cilantro), plus extra for garnish (I used 1 Tblsp. of each basil parsley and cilantro)

Cod

• 2 - 2¼ pounds fresh cod fillets, cut into 6-8 oz. portions* (I used only 4 portions because you'll want enough butter sauce for each serving)
• 1/2 lemon, juiced
• salt and fresh ground black pepper

Tomato and Herb Butter

1. In a small saucepan heat olive oil over medium heat. Sauté shallot for 3 minutes, then add garlic for 1 minute or just until fragrant, stirring occasionally.
2. 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. ( While this is cooking prepare cod and put in the oven so both are done around the same time.)
3. Remove the saucepan from the heat (I turned the sauce pan to low) and stir in the butter and fresh herbs. The herb butter should be velvety. Cover and keep warm while the cod is baking.

Cod

1. Preheat the oven to 400 degrees F.
2. Drizzle the bottom of a casserole dish lightly with olive oil. You want a dish big enough to fit the cod in a single layer.
3. Pat dry the cod really well and place in a single layer. Season with salt and pepper to taste. Drizzle the top lightly with olive oil and squeeze of fresh lemon. Cover tightly with aluminum foil and bake for 15-18 minutes or until easily flaked. Baking time will depend on the thickness of the cod.
4. Remove from the oven (I drained off the extra liquid in the pan so it wouldn't thin out the butter sauce) and evenly spread the tomato butter over the cod. Cover back with aluminum foil and let stand at room temperature for 1-2 minutes before serving. You just want all the flavors to come together.
5. Garnish with fresh chopped herbs, if desired, and serve immediately.

Serves 4

NOTES

I like to serve this with a rice pilaf. 

Peach, Tomato and Mozzarella Salad

When summer produce is at its peak this simple salad is summer on a plate! I just got a box of 12 peaches at Costco and they are so good, firm but ripe, juicy and so sweet.  Perfect for this salad as each ingredient needs to be at it's best.  I also got some wonderful heirloom tomatoes at the farmers market that taste like a tomato should taste.  I will be making this again real soon as the peaches are ripe and ready.  

Ingredients:
1 tablespoons extra-virgin olive oil *

1/2 tablespoon balsamic vinegar *

1/4 -1/2 teaspoon flaked sea salt, divided

1 heirloom or vine ripe tomatoes, sliced

1 ripe peaches - halved, pitted, and sliced

4 leaves fresh basil, torn

4oz fresh mozzarella, thinly sliced and quartered *

Directions:

1.  Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth.

2.  Alternate tomato slices, peach slices and mozzarella slices in layers on a platter.  Sprinkle salt and basil on top. Drizzle dressing over salad and serve.

Serves 2-4

*Instead of the oil and balsamic vineagar dressing, you can use a balsamic glaze.

*You can use burrata instead of fresh mozzarella