Cherry tomatoes and easy cod are braised. A hearty one-pot meal that takes only twenty-five minutes to prepare. While the cod is pan-fried and simmered in that garlicky tomato sauce until it’s delightfully flaky, the cherry tomatoes are cooked until they’re saucy and jammy. Serve it with crusty bread or capellini to mop up every last bit of the delicious pan-sauce. A delicious supper honoring the simplicity of a time-honored pairing.
Why this Easy Cod Recipe with Braised Cherry Tomatoes Works
Full of flavor, easy to prepare, and delicious, this straightforward cod recipe is a snap to prepare! Despite being simple, this meal has a remarkable balance of juicy sweetness and umami richness. We use dried thyme, shallot, and garlic to braise cherry tomatoes. Serve them with pan-fried fish for a supper that will definitely turn heads on a weekday.
Never Miss A Good Deal!
You may enjoy the sauce over capellini or with lots of bread thanks to its ample amount. Remember to serve it with a generous side salad for a delicious evening supper. Serve it at a dinner party with chilled white wine on special occasions and enjoy the culinary success.
This dish for fish with braised tomatoes makes a simple yet tasty supper that can be enjoyed any night of the week.
Cod and tomatoes are a culinary pairing made in heaven. First, we pan-fry the cod fillets for a little while, and then we braise the cherry tomatoes, letting the shallot, garlic, and thyme infuse them for a subtle flavor boost.
Now let’s discuss those cherry tomatoes. I love “pan-frying” these delicious beauties until their rich juices spill. We use dried thyme to add an additional layer of flavor, but you may experiment with whatever herb mix you choose, such as Italian seasoning, for a delicious variation.
Cooking the tomatoes is quite easy and just takes a few minutes. When they begin to pop, we use a fork to gently press them to release their rich juices, which results in the simplest and most delicious sauce.
The cod fillets are now ready to take center stage in the meal. To ensure the fish is perfectly tender, gently boil it for 5 minutes. Finally, a dash of lemon juice and a sprinkling of fresh parsley take this meal to a completely new level.
Ingredients and Substitutions
- Cod: Firm-fleshed, meaty fillets with a mild flavor; other white fish that might work well in this dish are haddock, pollack, halibut, or heek.
- You may also use cherry tomatoes in place of grape tomatoes.
- We use both unsalted butter and olive oil to create a rich sauce that balances the acidity of the tomatoes and has a silky, almost creamy texture.
- Use chicken, vegetable, or fish broth to make the delicious pan-sauce.
- Garlic and shallots: To enhance taste without exerting much work.
- Lemon juice: To improve the flavor profile overall.
- Italian spice or dried oregano are more options for flavoring. Salt, black pepper, and dried thyme are all good choices.
- Herbs: For a wonderful variation, try adding some fresh parsley or experimenting with thyme, rosemary, or oregano.
- Sides That Complement: Wondering what to pair with white fish? Consider serving it with al dente capellini, crusty bread, quinoa, rice, fried potatoes, or mashed potatoes, as they beautifully absorb the flavorful sauce.
- Add Veggies: Don’t forget the vegetables! A generous leafy side salad or steamed vegetables like broccoli, cauliflower, and green peas make excellent accompaniments.
- The complementary sides: Are you unsure about what to serve with white fish? Al dente capellini, crusty bread, quinoa, rice, fried potatoes, or mashed potatoes are excellent accompaniments, since they all perfectly soak up the rich sauce.
- Add Vegetables: Remember to include the veggies! Excellent side dishes include steamed broccoli, cauliflower, and green peas, or a big leafy side salad.
- Sauce to Make Ahead: You may make the sauce up to a day ahead of time. When you’re ready to consume it, just reheat it from the refrigerator and fried the fish separately.
- Remaining food should be refrigerated in an airtight container for no more than one day. However, it is advised to eat this dish the same day the fish is prepared for the greatest flavor and texture.
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- 1 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 cod fillets
- 1 tsp each: salt, black pepper, divided
- 14 ounces/400 g cherry tomatoes
- 6 garlic cloves, minced
- 1 shallot, finely chopped
- 1 tsp dried thyme
- ½ cup/120 ml vegetable broth
- 1 tbsp chopped parsley, more for serving
- 1 tbsp lemon juice
- Before you begin cooking, finish your preparations. Using paper towels, pat dry the cod fillets. Sprinkle a quarter-teaspoon each of salt and pepper on both sides.
- Mince the garlic cloves, finely cut the shallot, and chop the parsley.
- In a nonstick skillet, heat oil and one tablespoon of butter over medium-high heat. The cooking time for cod fillets varies based on their thickness; add the fillets and sear them for one to two minutes on each side. We will continue cooking them in the sauce later, so they don’t need to be cooked all the way through. Transfer the fish to a sanitized platter.
- For five minutes, add the cherry tomatoes, cover, and braise. After that, use a fork to press down and release the fluids. Add the remaining salt, pepper, dry thyme, and shallot. For an additional five minutes over medium, cover and braise.
- After adding the veggie broth, bring it to a boil. When the butter is all melted, add the remaining butter and parsley and mix. After lowering the heat to medium-low, add the cod fillets and simmer until they are just cooked through, about 5 minutes. Add a dash of lemon juice and sprinkle parsley on top. Have fun!