Cod in a Lemon Butter Tomato Sauce 🍋🍅🐟
Light, zesty, and full of flavor—perfect for a quick and satisfying meal!
This easy cod recipe features tender fish fillets simmered in a vibrant sauce made of cherry tomatoes, garlic, butter, and fresh lemon juice. It’s a wholesome, restaurant-quality dish ready in under 30 minutes!
🍽️ Ingredients:
- 4 cod fillets (about 6 oz each, fresh or thawed)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon lemon zest
- 1/4 cup chicken or vegetable broth (or white wine for added depth)
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Optional: a pinch of red pepper flakes for heat
🔪 Instructions:
- Pat the cod fillets dry and season both sides with salt and pepper.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Once hot, add cod fillets and sear for 2–3 minutes per side until lightly golden. Remove and set aside (they will finish cooking in the sauce).
- In the same skillet, add remaining 2 tablespoons butter and garlic. Sauté for 30 seconds until fragrant.
- Add tomatoes and cook for 4–5 minutes, stirring occasionally, until they soften and begin to burst.
- Stir in lemon juice, zest, and broth (or wine). Simmer for 2–3 minutes to blend flavors.
- Return cod fillets to the skillet, spooning some sauce over the top. Cover and simmer for another 4–5 minutes, or until fish flakes easily with a fork.
- Garnish with fresh herbs and serve immediately with your favorite sides.
🍴 Servings:
Serves 4
Easily scalable for 2 or 6 with ingredient adjustments.
🧠 Notes & Tips:
- Use any white flaky fish: haddock, halibut, tilapia, or sea bass work well too.
- Make it dairy-free: Swap butter with more olive oil or vegan butter.
- Sauce consistency: If you want it creamier, add a splash of cream or coconut milk at the end.
- Fresh lemon is key for that bright, zesty punch—don’t skip the zest!
- For extra richness, finish with a drizzle of good olive oil just before serving.
🥗 Serving Suggestions:
- Garlic mashed potatoes
- Rice pilaf or lemon herb quinoa
- Roasted asparagus or sautéed spinach
- Crusty bread for mopping up the sauce
- A chilled glass of white wine (like Sauvignon Blanc or Pinot Grigio)
⚖️ Nutritional Info (Per Serving – Estimated):
- Calories: ~320
- Protein: ~32g
- Fat: ~18g
- Carbs: ~6g
- Sugar: ~3g
- Fiber: ~1g
(Varies slightly depending on portion size and specific ingredients used)
💪 Health Benefits:
- High in protein, low in carbs – great for balanced eating or weight management.
- Cod is rich in omega-3s, B vitamins, and lean protein.
- Tomatoes provide antioxidants like lycopene, supporting heart health.
- Lemon juice aids digestion and adds vitamin C.
- Light and gluten-free—easy on the stomach, perfect for clean eating.
❓Q & A:
Q: Can I use frozen cod?
A: Yes! Just thaw completely and pat dry before cooking to avoid excess moisture in the pan.
Q: Is this recipe keto-friendly?
A: Yes! It’s low in carbs, especially if served with cauliflower rice or veggies.
Q: Can I bake instead of pan-cook?
A: Yes. Make the sauce in a skillet, then pour it over the cod in a baking dish and bake at 375°F (190°C) for 15–18 minutes.
Q: Can I make this ahead?
A: It’s best fresh, but you can prep the sauce ahead of time and reheat gently before adding the cod.
Q: How do I know the cod is done?
A: It should flake easily with a fork and be opaque throughout. Internal temp should be 145°F (63°C).