Mediterranean Cod in a Lemon Butter Tomato Sauce

🐟 Mediterranean Cod in a Lemon Butter Tomato Sauce

🌟 Ingredients

For the Cod:

• Cod fillets – 4 pieces (about 6 oz each)

• Olive oil – 2 tbsp

• Salt – ½ tsp (or to taste)

• Black pepper – ½ tsp

• Smoked paprika – ½ tsp

• Garlic powder – ½ tsp (optional)

For the Lemon Butter Tomato Sauce:

• Olive oil – 2 tbsp

• Unsalted butter – 3 tbsp

• Garlic – 3 cloves, minced

• Cherry tomatoes – 2 cups (halved)

• Red onion – ½ small, finely chopped

• Kalamata olives – ¼ cup (pitted & sliced)

• Capers – 1 tbsp (optional)

• Lemon juice – 3 tbsp (freshly squeezed)

• Lemon zest – 1 tsp

• Dry white wine or vegetable broth – ½ cup

• Fresh parsley – 2 tbsp (chopped)

• Crushed red pepper flakes – ¼ tsp (optional, for heat)

🍳 Instructions

1. Prep the Cod

1. Pat the cod fillets dry with a paper towel.

2. Season both sides with salt, pepper, smoked paprika, and garlic powder.

3. Heat 2 tbsp olive oil in a large skillet over medium-high heat.

4. Sear the cod for 2–3 minutes per side until golden. Remove and set aside (it will finish cooking in the sauce).

2. Make the Lemon Butter Tomato Sauce

1. In the same skillet, add 2 tbsp olive oil and 3 tbsp butter.

2. Sauté garlic and red onion for 1–2 minutes until fragrant.

3. Add cherry tomatoes and cook for 5 minutes until softened and slightly blistered.

4. Stir in olives, capers, crushed red pepper, and white wine (or broth).

5. Simmer for 3–4 minutes to reduce slightly.

6. Add lemon juice and zest. Stir well.

3. Combine & Finish

1. Return seared cod fillets to the skillet, spoon sauce over the top.

2. Cover and simmer on low for 5–7 minutes until the fish is cooked through (internal temp ~145°F / 63°C).

3. Sprinkle with fresh parsley before serving.

🍽️ Serving Suggestions

• Serve hot with couscous, quinoa, or rice pilaf.

• Pair with roasted vegetables or a fresh Mediterranean salad.

• Drizzle with extra lemon juice for brightness.

❓ Q & A

Q: Can I use frozen cod?
A: Yes, just thaw completely and pat dry before cooking to avoid excess water in the sauce.

Q: What other fish can I use?
A: Halibut, tilapia, or haddock are great substitutes.

Q: Can I skip wine?
A: Absolutely. Use vegetable or chicken broth for a non-alcoholic version.

Q: How do I make it spicier?
A: Add extra crushed red pepper flakes or a pinch of cayenne.

Q: How long does it keep?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.