COD WITH TOMATO AND HERB BUTTER #EASYRECIPES #TOMATO
Most delicate, flakiest, and delightful cod you will ever make! This tomato and herb margarine compliments the gentle tasting cod in the most scrumptious manner ever. It will be the main heated cod with tomato formula you will ache for over and over.
Prepared COD
OK companions. So this formula has been quite a while really taking shape. A quarter of a year is quite a while for me and don't inquire as to why it took such a long time to share. In any case, I ran over a tomato and herb spread formula start of the late spring in the Cooking Light magazine and let me let you know, it was everything, in addition to additional!
You all realize that I attempt to constrain margarine and handled sustenances on this blog however trust me when I state a little goes far here. I can't get over how delightful the herb margarine is, particularly when matched with a mellow and lean fish like cod.
BEST COD RECIPE
So I switched the formula up a bit and put my own little turn and it's truly the best cod formula out there. It's essentially garlic, shallots, tomatoes, flavors and juices stewed until tomatoes burst and discharge their juices. At that point you blend in the spread and crisp herbs and OMG!
The outcome is smooth, thick, marginally zesty and sweet margarine that you will need to eat by a spoonful. It really is. This dissolved spread sauce over heated cod is one tasty prepared cod with margarine supper.
INGREDIENTS:
TOMATO AND HERB BUTTER:
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp. olive oil, plus extra for drizzling
- 1 pint grape or cherry tomatoes
- 1/2 cup chicken stock
- 1/2 tsp. sea salt
- 1/4 tsp. red pepper flakes
- 1/4 tsp. granulated sugar
- 4 Tbsp. unsalted butter, sliced
- 3 Tbsp. fresh chopped herbs (basil, parsley, chives, cilantro), plus extra for garnish
COD:
- 2 – 2 1/4 pounds fresh cod fillets, cut into 6–8 oz. portions*
- 1 lemon
- salt and fresh ground black pepper
INSTRUCTIONS:
TOMATO AND HERB BUTTER:
- In a small saucepan heat olive oil over medium heat. Sauté shallot and garlic for 4-5 minutes or until soft, stirring occasionally.
- 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.
- Remove the saucepan from the heat and stir in the butter and fresh herbs. The herb butter should be velvety and thick. Cover and keep warm while the cod is baking.
COD:
- Preheat the oven to 400 degrees F.
- 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 with some room around or you will get too much juice during baking.
- Pat dry the cod really well and place in a single layer. Season with salt and pepper to taste but be generous. Drizzle the top lightly with olive oil and squeeze of fresh lemon. I used about 1/2 lemon. Cover tightly with aluminum foil and bake for 12-18 minutes or until easily flaked. Baking time will depend on the thickness of the cod.
- Remove from the oven 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.
- Garnish with fresh chopped herbs, if desired, and serve immediately.
For more detail :http://bit.ly/2MFrHy5
