dressed by an Olive

Lemon Butter Baked Pacific Cod

Ingredients

1tbsp EVOO(Choose from our lovely section of EVOOs here at dressed by an Olive)
1 shallotminced
2 garlic clovesminced
3tbsp butter
1 lemonjuiced
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 parsleyminced

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!