Cod in Tomato Lemon Butter Sauce combines flaky cod fish with tender asparagus and a flavorful tomato lemon butter sauce, making it a delicious healthy dinner option.
🍤🍤 HAVE YOU TRIED SEA-TO-TABLE? Get high-quality seafood – responsibly-caught from healthy oceans – delivered directly to your house, no matter where in the United States you live.
Join today and get $20 OFF any order over $149 with our coupon code: FLK20
Cod in tomato lemon butter sauce is a fantastic way to add cod into your dinner rotation. Cod can often be boring and bland if not breaded or battered but with this recipe and tasty sauce, it really makes a huge difference to the taste.
Not only does this dish make a great weeknight dinner it’s also healthy for you due to the combination of lean protein from cod, a rich source of essential nutrients, and an array of vegetables like asparagus and cherry tomatoes, which provide fiber and vitamins. Unlike a lot of sauces, this sauce provides great flavor without having excessive fats.
- Olive Oil – Use your favorite brand of olive oil or any cooking oil
- Butter – I use salted butter to add more depth of flavor
- Cod – I use 3 ounce pieces of cod for proper portioning. Other white fish also works well in this recipe, like snapper or halibut.
- Salt & Ground Black Pepper
- Asparagus – It’s fine to use either thin or thick asparagus (though it will have different cook times). You can replace it with green beans or broccoli if you prefer different vegetables.
- Cherry Tomatoes – Firm cherry tomatoes work best.
- Garlic – Be sure to use fresh garlic to avoid any bitterness.
- Red Pepper Flakes – Adjust accordingly to how much spice level you prefer.
- Green Onions – Sliced and divided into greens and whites.
- Low-Sodium Chicken Broth – It’s best to use low-sodium so you can better control the salt level of the dish.
- Lemon Juice – A spritz of fresh lemon juice adds so much brightness to the sauce.
- Basil – Fresh basil is best, but dried can be used in a pinch.
How to Make Cod in Tomato Lemon Butter Sauce
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.
Additional Helpful Tips
- Before seasoning and frying the cod, make sure it’s patted dry with paper towels. Moisture on the surface can prevent a good sear.
- Try to use cod filets that have similar thickness so they all cook at the same rate.
- Cod cooks quickly. Be vigilant and remove it from the pan as soon as it’s opaque and flakes easily with a fork to prevent overcooking and drying out.
- Snap or cut off the tough ends of the asparagus. They can be woody and fibrous, so removing them improves the texture.
- After frying the cod, deglaze the pan by scraping up any flavorful bits stuck to the bottom for a tastier sauce.
How to Store
Fridge: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Freezer: You can freeze this dish, but it’s best to do so without the asparagus, which can become mushy when thawed. Store the cod and sauce in an airtight container or freezer-safe bag for up to 2-3 months.
How to Reheat
Stovetop: Place the leftover cod and sauce in a saucepan or skillet over low to medium heat. Gently reheat, stirring occasionally, until it reaches your desired temperature. You can add a splash of chicken broth or water if the sauce has thickened too much.
Microwave: For a quick reheat, use the microwave. Place the leftovers in a microwave-safe dish, cover with a microwave-safe lid or microwave-safe plastic wrap, and heat in 30-second increments, stirring in between, until the desired temperature is reached. Be cautious not to overheat, as this can make the cod dry.
Remember to check the temperature with a food thermometer to ensure it reaches a safe temperature of 165°F for the cod.
What to Serve This Cod With
Since this cod dish has asparagus as the base, it really doesn’t need a side dish. It’s a great dish all by itself. If you wanted to add more to the plate for a more substantial meal, you could serve it with rice on the side.
Frequently Asked Questions
What can I substitute for cod?
You can substitute the cod with other white fish like haddock, halibut, or tilapia for a similar result. All white fish tastes great with this sauce.
Can I bake the cod instead?
You can bake this dish instead of cooking it on the stovetop. Pre-heat the oven to 375 F. Toss the cod fillets with little olive oil, salt, and pepper and place in a baking dish and bake for 15 minutes, or until it easily flakes with a fork.
How do I prevent the cod from overcooking and becoming dry?
Pay close attention to the cooking time when searing the cod. Remove it from the pan as soon as it’s opaque and flakes easily with a fork to prevent overcooking. It’s also wise to cook it on a low temperature, as high heat can dry it out.
YOU MIGHT ALSO LIKE
Cod and Asparagus in Tomato Lemon Butter Sauce
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (28 g) butter divided
- 4 pieces cod 3 ounces each
- 1/4 teaspoon (1.5 g) salt
- 1/8 teaspoon (0.25 g) ground black pepper
- 1 pound (454 g) asparagus ends trimmed
- 1 pound (454 g) cherry tomatoes sliced in half
- 1 clove garlic minced
- 1/4 teaspoon (0.5 g) red pepper flakes
- 2 green onions sliced and divided into greens and whites
- 1/3 cup (79 ml) low-sodium chicken broth
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (2 g) basil chopped
- 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.