Cod With Hazelnut Browned Butter
In this recipe, tender cod fillets are seasoned with aromatic sage and complemented by a crunchy hazelnut topping. The dish is then elevated with juicy cherry tomatoes, all cooked in a flavorful brown butter sauce. Enjoy the delightful combination of flavors and textures in this easy and satisfying meal.
— Constant Cookbook
Ingredients
- four 5oz cod fillet
- salt and pepper
- 1 tablespoon dried sage
- 1/2 cup hazelnuts, chopped
- 3 tablespoons butter, divided
- 1 pint cherry tomatoes
Instructions
- Season the cod fillet on both sides with the salt, pepper and dried sage. Set aside.
- Heat a saute pan over medium heat and add just 1 tablespoon of the butter. When the butter is bubbling and starting to get light brown, add the the chopped hazelnuts. Toast the hazelnuts in the butter, stirring constantly for 2 minutes. Remove the hazelnuts and let cool on paper towel. Keep the pan on the stove.
- Add the remaining butter to the hot pan and add the cod. Cook for 2 minutes on one side, then flip the cod fillet. Turn the heat to medium-low. Add in the cherry tomatoes to the pan with the cod.
- Cover loosely with a sheet of tin foil and let cook for an additional 2-4 minutes, gently shaking the pan every so often to turn the tomatoes. [fillet 1" thick = 2 minutes; fillet 2" thick = 4 minutes]
- Serve the cod and tomatoes with chopped hazelnuts - make sure you drizzle a bit of the browned butter on each dish.
Cook Time
15M
Prep Time
PT8M
Yield
4
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