Dinner

Butter Poached Cod in Tomato and Basil Sauce



For the Poached Cod:

4 pieces of cod (4 oz each) pieces (can substitute halibut, haddock, or sea bass)

1 teaspoon salt

1 teaspoon crushed peppercorns 

 

For the Clarified Butter:

1 1/2 cups melted butter 

 

For the Tomato and Basil Sauce:

1 medium shallot 

2 garlic cloves 

1 tablespoon butter 

Cherry tomatoes

1/2 teaspoon Oregano 

1/2 teaspoon Thyme 

1/2 teaspoon Salt

1/4 cups white wine

1 tablespoon lemon juice

1/2 teaspoon lemon zest

1 cup fresh basil leaves



Instructions: 

1. Season the cod on both sides with salt and black pepper.

2. Add the melted butter to a large, shallow pan or skillet, enough to fully cover the bottom of the pan and partially submerge the cod fillets.

3. Heat the butter over medium to medium-low heat—making sure the butter is warm, but not bubbling vigorously.

4. Place the cod fillets into the butter. Allow them to gently poach for 8–12 minutes, depending on thickness. Spoon the warm butter over the top of the cod as it cooks.

5. The cod is done when it is opaque, tender, and flakes easily with a fork.

6. Carefully remove the cod with a slotted spatula.

7. To make the sauce : In a shallow pan or skillet add butter , garlic and shallots and sauté for 1 minute, or until garlic is fragrant but not browned.

8. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape

9. Add in oregano, thyme, salt , pepper,white wine, stir, and allow the mixture to come to a gentle simmer. Stir in lemon juice, lemon zest, and basil and cook for 2 minutes. Taste and adjust seasoning as needed.

10. Pour over the plated cod and enjoy !