Cod with Tomato and Herb Butter

Serves: 4-6

2 lbs. cod fillets; 6-8 oz portions
1 medium shallot, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
1 pint grape or cherry tomatoes
½ cup chicken stock
½ tsp sea salt
¼ tsp red pepper flakes
¼ tsp granulated sugar
4 tbsp unsalted butter, sliced
3 tbsp basil or parsley, chopped
1 lemon
Salt and pepper to taste

DIRECTIONS – Herb Butter
In small pan heat olive oil over medium heat. Sauté shallot and garlic for 4-5 minutes, until soft, stirring occasionally. Add tomatoes, chicken stock, sea salt, red pepper flakes, and sugar. Simmer uncovered for 15-17 minutes until tomatoes break down and liquid has evaporated. Remove from heat and stir in butter and fresh basil or parsley. The herb butter should be velveting and thick. Cover and keep warm while cod bakes.

Preheat oven to 400°F. Lightly coat casserole dish with olive oil. Place cod in single layer with some room around. Season with salt and pepper. Drizzle top with olive oil and squeeze of fresh lemon. Cover with foil and bake for 12-18 minutes or until fish flakes easily with fork. Remove from oven and evenly spread the herb butter over cod. Re-cover with aluminum foil and let stand at room temperature for 1-2 minutes.