Recipe by Rosa Basile-Marrello
“This lemon butter baked Pacific Cod is the perfect any night meal! It’s ready in under 30 minutes, simple to prepare, nutritious, and delicious!”
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Ingredients
- 1 tbsp EVOO (Choose from our lovely section of EVOOs here at dressed by an Olive)
- 1 shallot minced
- 2 garlic cloves minced
- 3 tbsp butter
- 1 lemon juiced
- 2 Pacific Cod fillets (Ocean Wise certified and available at dressed by an Olive)
- cherry tomatoes (available at Nature Fresh Farms)
- red clay salt (available at dressed by an Olive)
- black pepper
- fresh parsley minced
Ingredients
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Instructions
- 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 red clay salt and pepper on all sides. Set aside.
- Once shallot and garlic are done, add butter 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 Pacific 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. DBAO Tip: The rule-of-thumb is 10 minutes per 1-inch of thickness for whitefish!
- Once cooked, remove cod from the pan and set aside.
- To serve, pour lemon butter sauce over cod and tomatoes, and sprinkle with fresh parsley.
- Serve on a bed of lemon risotto. Enjoy!