Cod Fish with Hazelnut Browned Butter
Lots of flexibility here - Substitute dried sage for your favorite dried herb mix. Instead of cod, you can use any fish you like, just adjust the cooking time based on thickness of the fillet.
- Prep time
- 8 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 4 5oz cod fillet
- salt and pepper
- 1 tbsp dried sage
- 1/2 cup hazelnuts, chopped
- 3 tbsp butter, divided
- 1 pint cherry tomatoes
Instructions
- 1
Season the cod fillet on both sides with the salt, pepper and dried sage. Set aside.
- 2
Heat a saute pan over medium heat and add just 1 tablespoon of the butter. When the butter is bubbling and starting to get light brown, add the the chopped hazelnuts. Toast the hazelnuts in the butter, stirring constantly for 2 minutes. Remove the hazelnuts and let cool on paper towel. Keep the pan on the stove.
- 3
Add the remaining butter to the hot pan and add the cod. Cook for 2 minutes on one side, then flip the cod fillet. Turn the heat to medium-low. Add in the cherry tomatoes to the pan with the cod.
- 4
Cover loosely with a sheet of tin foil and let cook for an additional 2-4 minutes, gently shaking the pan every so often to turn the tomatoes. [fillet 1" thick = 2 minutes; fillet 2" thick = 4 minutes]
- 5
Serve the cod and tomatoes with chopped hazelnuts - make sure you drizzle a bit of the browned butter on each dish.