Juicy, delicate cod cloaked in an aromatic garlic butter sauce with chili and ripe cherry tomatoes is an easy way to bring a restaurant-style plate to the home table. A golden crust, vivid sauce, and fresh herbs create a balanced, polished dish, while the whole process takes only minutes.
Ingredients
- Cod fillets — 2 pcs.
- All-purpose flour — 1/2 cup (for dredging)
- Cherry tomatoes — 1 cup (mixed colors, halved)
- Garlic — 2–3 cloves (minced)
- Fresh chili pepper — to taste (finely chopped)
- Fresh herbs — 1 small bunch (parsley, dill)
- Olive oil — for frying
- Butter — for the sauce
- Salt, black pepper — to taste
How to Cook
- Prepare the fish: pat the fillets dry with paper towels, season with salt and pepper. Dredge each piece in flour on all sides and shake off the excess.
- Pan-fry the cod: heat a skillet with a little olive oil and a knob of butter. Cook the fillets over medium heat until the crust turns golden and the fish is just cooked through, about 2–3 minutes per side. Transfer to a warm plate.
- Make the sauce: in a second skillet, warm a little olive oil and quickly sauté the minced garlic and chili, 20–30 seconds, just until fragrant. Add the cherry tomatoes and cook for 3–5 minutes, until softened and juicy.
- Finish: stir a small piece of butter and the chopped herbs into the sauce. Arrange the cod over the tomatoes and spoon the fragrant sauce over the top. Serve immediately.
Serving and Presentation
Serve the cod with the cherry tomato and herb sauce with a wedge of lemon, a light side of steamed rice, quinoa, or a crusty baguette to soak up every drop of sauce.
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Tips and Variations
- Heat: adjust the amount of chili to taste, or swap in a pinch of red pepper flakes.
- Butter: for a richer finish, add another small knob of butter at the end — the sauce will turn silkier.
- One-skillet method: to simplify, make the sauce in the same pan after the fish, pouring off excess fat and adding a fresh knob of butter.
- Gluten-free: use rice flour or corn flour instead of all-purpose flour, or cook the fish without dredging.
- Herbs: parsley, dill, or basil all work well; capers can be added for extra brightness.
Nutritional Value per Serving
| Item | Per serving |
|---|---|
| Calories | ≈ 360 kcal |
| Protein | ≈ 35 g |
| Fat | ≈ 18 g |
| Carbohydrates | ≈ 15 g |
| Fiber | ≈ 2 g |
| Sugars | ≈ 5 g |
| Sodium | ≈ 600 mg |
FAQ
Can I swap cod for another white fish?
Yes — haddock, pollock, hake, halibut, or pike perch all work well. Just watch the timing: thinner fillets cook faster.
What can I use instead of fresh chili if I don’t like spicy food?
Use sweet paprika or a pinch of smoked paprika for aroma without the heat. You can omit the chili entirely — the sauce will still taste rich thanks to the garlic and butter.
How do I get a golden crust without drying out the fish?
Dry the fillets well, dust them evenly with flour, and cook in a properly preheated skillet for 2–3 minutes per side. Don’t cover the pan or flip the fish too often.