Cod with tomato thyme sauce is all I need in life!
I might seriously eat this every day for ever and ever. Amen!
This Cod fish should be considered a super food!
I mean— I feel super after eating it.
It is ready in a pinch. It is always flaky and buttery!
What more can I ask for?
Nothing- I say!
Is it me or is Cod fish literally the best fish to make in a snap? So Abdel has been asking me to make steamed cod fish with butter for a few days now. I mean how can I say no? He has been recipe testing vegan cookies with me for 3 days straight. Debating with me if there can ever be too much nutmeg. I can’t help but laughing because if he indulges my cravings, so I certainly can make him some fish.
This cod with tomato thyme sauce recipe is especially special because my mom would always make it for my father. My dad is a big fish lover. Like he is unnaturally obsessed with fish. If it was up to my dad we would have fish everyday. Don’t judge him because after you have this you might just become a believer too.
The sauce is made of mainly 5 things: butter, thyme, garlic, Lemon juice and fresh tomatoes. The key is to get fresh tomatoes- it adds an acidic quality to this dish that is super delicious!
Make it tonight for a super easy and light dinner. Enjoy!!
- 1/2 cup unsalted butter
- 1 1/2 tablespoons thyme
- 2 large garlic clove peeled and minced
- 2 teaspoons minced shallots
- 2 large plum tomatoes chopped
- 2 tablespoons freshly squeezed lemon juice
- Salt to taste
- 1/2 teaspoon red pepper flakes optional
- Freshly ground pepper to taste
- 2 tablespoons canola oil
- 4 7-ounce skinless cod fillets
Prep the fish: Use a paper towel to pat the fish dry on both sides. Sprinkle the top of the fish generously with salt and pepper.
Warm the olive oil in a skillet over medium-high heat. Put the fish, seasoned-side down, in the pan. Cook the fish for 2 minutes without moving it. When ready to flip, it should also release fairly easily from the pan using a fish spatula. Flip and cook for an additional 2 minutes. Remove fish and set aside.
In the skillet- Add shallots, tomatoes, garlic and thyme cook for 1 minute. Add butter and lemon juice. Add fish and cook for about 6-8 minutes. Check center to ensure tat the fish is no longer opaque.
Serve immediately: Serve the fish while still hot from the pan with any finishing garnishes. White fish can often be very flakey after cooking; don't worry if it flakes apart a bit as you serve it.