Baked Cod and Tomato Herb Butter Sauce
Your mouth will water just thinking about this buttery tomato herb sauce, but the light and flaky baked cod keeps the richness in check. We paired it with simple garlic-roasted fingerling potatoes.
Servings
Produce
Cherry Tomato
10 5 oz
Garlic (Organic)
2 1 Clove
Lemon
1 0.5 Whole
Thyme
1 0.5 Sprig
Parsley (Organic)
0.5 0.25 oz
Onion
.5 0.25 Whole
Fingerling potatoes
12 6 oz
Protein & more
Cod
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
To Taste
Butter, salted
2 1 tablespoon
Spice mix
Dried thyme
1/2 0.25 teaspoon
Parsley, dried
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Basil, dried
1/2 0.25 teaspoon
Rosemary, ground
1/2 0.25 teaspoon
Prep ahead (optional)
a. Chop fingerling potatoes in half lengthwise. b. ¼” dice onion. c. Cut lemon in half. Juice one half, and cut the other half into wedges for garnish. d. Mince garlic. e. Rough chop parsley.
Instructions
1
Prep:
a. Preheat oven to 400º and prep baking sheet with non-stick spray or olive oil.
b. Pat cod dry with paper towels; season with ½ tsp salt and 1½ tsp herbes de Provence (reserve remaining herbs for potatoes). Set aside until ready to cook.
2
Roast potatoes:
a. In medium mixing bowl, add potatoes (chop in half lengthwise or ¼” coins), ½ tsp salt, remaining 1 tsp herbes de Provence, and 1 tbsp olive oil. Toss to coat potatoes in oil and herbs.
b. Add potatoes in single layer to baking pan. Roast until tender, about 25 minutes, stirring halfway through for even browning.
3
Meanwhile, bake the cod:
a. In large oven-safe sauté pan over medium-high heat, add 2 tsp olive oil. Add garlic (mince) and onion (¼” dice). Cook until onion is translucent, about 2 minutes.
b. Add cod to pan; add cherry tomatoes (leave whole), thyme sprig (leave whole), and 2 tbsp butter. Place in oven; bake until cod is opaque, about 10 minutes.
c. Gently remove cod from pan and add to plates.
d. Place sauté pan on stovetop over medium-high heat; remove thyme sprig and cook sauce until it thickens to your desired consistency. Look for it to be saucy, not watery and not viscous, about 2-3 minutes.
e. Add Italian parsley (mince) and juice of half a lemon (reserve other half for garnish).
4
Serve:
a. Add roasted potatoes alongside plated cod.
b. Spoon tomatoes and sauce over cod. Serve lemon wedges alongside. Enjoy.
Chef's notes
If you aren't a fan of cod, any white fish will be delicious with this tomato herb butter sauce, anything from a firm mahi-mahi to a flaky flounder. Or if fish isn't a preference, roast chicken breasts would be a great match as well. For any vegetarians in your group, replace the fish with meaty portobello mushrooms.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX