This is a restaurant style dish. Something you would eat at a fancy restaurant. Thick filets of white fish are seared and then finished with lemon butter sauce. Grape tomatoes add acidity to balance the richness of the lemon butter sauce. Fresh basil and parsley complete the dish, adding an additional pop of flavor and freshness.

For this dish, I prefer mild white fish that does not taste fishy. Cod, Catfish, and Snapper are great choices. A highlight of this dish that makes it restaurant style is searing the fish to give the surface a little crunch.  To get a good sear without overcooking the fish, purchase 1 1/2-inch thick filets.

Seared Cod with Lemon Butter Sauce, Grape Tomatoes, Basil, and Parsley

3 (1 1/2-inch thick) cod filets
Kosher salt and freshly ground pepper, to season fish
1 tablespoon olive oil
2 tablespoons unsalted butter
10 ounces grape or cherry tomatoes, sliced in half
1 pinch red pepper flakes
2 teaspoons minced garlic
3 to 4 green onions, white part only, thinly sliced, about 1 1/2 tablespoons
1/2 cup dry white wine or chicken broth (I use Pinot Grigio)
2 tablespoons freshly squeezed lemon juice
1 tablespoon unsalted butter
Kosher salt and freshly ground pepper, to season lemon butter sauce
Garnish: 1 tablespoon each: chopped fresh parsley and basil
1 pound fresh asparagus, cooked

Dry cod with paper towels. Season both sides of cod with salt and pepper.

Heat oil and butter in a large non-stick skillet over medium high heat until hot. Sear cod until golden brown on both sides; about 2-3 minutes per side. Cod should be opaque and flake easily. Transfer cod to a plate and set aside.

Add tomatoes to pan and cook until blistered; about 4-5 minutes. Reduce heat to medium. Add red pepper flakes, garlic, and white part of green onion. Cook 1 minute. Add wine, and bring to a simmer.  Simmer 3 minutes. Scrape bottom of pan with a silicone spatula to get any yummy bits of flavor. Stir in lemon juice. Add butter last, stirring until melted. Taste sauce then season with salt and pepper.

To serve: Place cooked asparagus on a platter. Place fish on top of asparagus. Pour lemon butter sauce and tomatoes over cod. Garnish with parsley and basil. Makes 3-4 servings. Enjoy!

Published in The News & Neighbor on May 27, 2020.