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1 Garlic Clove, minced
1 Lemon
1 Tbsp Olive Oil, plus extra for drizzling
1 medium Shallot, finely chopped
1/4 cup Chicken Stock
10 oz Tomatoes, finely diced
2 6 oz Cod fillets
3 Tbsp Fresh Chopped Herbs (Basil, Parsley, Chives, Cilantro), plus extra for garnish
3 Tbsp Unsalted Butter
A pinch Red Pepper Flakes
A pinch Sugar
Black Pepper
Sea Salt
Preheat oven to 400 degrees.
In small saucepan, heat olive oil over medium heat. Sauté shallot and garlic 4-5 minutes or until soft, stirring occasionally.
Add tomatoes, chicken stock, sea salt, red pepper flakes, and sugar. Simmer, uncovered, 5-10 minutes or until tomatoes release their juices and liquid has almost evaporated.
Remove saucepan from heat and stir in butter and fresh herbs. Herb butter should be velvety and thick. Cover and keep warm while cod is baking.
Drizzle bottom of casserole dish lightly with olive oil.
Pat cod dry and place in baking dish. Season with sea salt and pepper, to taste, but be generous. Drizzle top lightly with olive oil and squeeze of fresh lemon. I use about 1/2 lemon. Cover and bake 12-18 minutes or until easily flaked. Baking time will depend on thickness of cod.
Remove from oven and evenly spread tomato butter over cod. Cover again and let stand at room temperature 1-2 minutes before serving. You want all flavors to come together.
Garnish with fresh chopped herbs, if desired, and serve immediately.
