This Cod in Tomato Lemon Butter Sauce is proof that healthy dinners do not have to be boring or bland. Flaky cod nestled in a bright, garlicky tomato lemon butter sauce, with tender asparagus soaking up every drop, all it needs is a fork.
The sauce comes together in the same pan you sear the fish in, so you get layers of flavor without extra dishes or extra effort. Between the sweet burst cherry tomatoes, the bright lemon, and a touch of heat from the red pepper flakes, every bite is fresh and lively.
Helpful Tips
- Pat the cod dry before searing: Removing excess moisture helps the fish develop that light golden crust instead of steaming in the pan.
- Don’t overcook the cod: Cod cooks fast and turns rubbery if left too long, so pull it as soon as it flakes easily with a fork and finishes turning opaque.
- Blanch the asparagus just until bright green: A quick few minutes in simmering water keeps it crisp-tender, so it holds its texture under the warm sauce instead of turning mushy.
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Cod in Tomato Lemon Butter Sauce
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 4 pieces cod 3 ounces each
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 pound asparagus ends trimmed
- 1 pound cherry tomatoes sliced in half
- 1 clove garlic minced
- 1/4 teaspoon red pepper flakes
- 2 green onions sliced and divided into greens and whites
- 1/3 cup low-sodium chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon basil chopped
Instructions
- Heat the oil and half the butter in a pan over medium heat until melted.
- Season the cod with salt and pepper. Add the cod to the pan and cook for 3-4 minutes per side, until slightly golden.
- Meanwhile, boil one inch of water in a pan. Add the asparagus to the pan and simmer for 3-5 minutes (thin takes 3, thick takes 5). Turn off heat and remove asparagus.
- Remove the cod from the pan and add the tomatoes. Cook until softened, about 3-5 minutes.
- Add the garlic, red pepper flakes and the whites of the green onions. Cook for 1 minute.
- Add the broth and bring to a simmer, then add the lemon juice and remaining butter.
- Return the cod to the pan to reheat for about 2 minutes.
- Serve cod and tomatoes over a bed of asparagus, garnished with sauce and remaining green onions and basil.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.