Cod not to be confused with salt cod is something I eat often. Most seafood I’m really not that into but ill make a exception for cod. I prefer meatier fish like cod, mahi, or tuna. The challenge is keeping me interested so I’m always trying to think of different ways to get it in my diet.
I pass up my paella pan on the daily. Sometimes I wonder why I don’t use it more often since its perfectly good pan and I make paella only maybe twice a year. So I promised my pan I utilize it more. So here’s me keeping my promise to it. I can’t be the only one that thinks this pan is incredibly under utilized right? I love it because its the epitome of one pot , pan to table meals. You don’t need a serving platter or extra dishes. Everything looks pretty impressive in a paella pan.
- 3 cod filets
- 8 oz. cherry tomatoes
- 6 cloves garlic minced
- 1 tsp dried basil
- 1tsp dried dill
- 1 tsp herbs de Provence
- 1/4c water
- 2Tb olive oil
- 2Tb butter
- Black pepper
- Season cod with salt and pepper on both sides
- Add in butter and olive oil to pan and sear in a medium-high pan for 3 minutes on each side.
- Remove from pan. Lower temperature and add in garlic and cherry tomatoes.
- Stir and brown for about a minute. Do not let garlic burn. Add in water. Season with basil, dill, and herbs de Provence.
- Simmer for 10-15 minutes. Once tomatoes have soften and sauce has formed season with salt and pepper then return cod to pan.
- Baste with sauce reheat. Top with a little extra olive oil and parsley. Serve over your favorite pasta, with a side of crusty bread and enjoy.
- You can also use fresh basil. Save for the end so the basil doesn’t brown. Add it when you add the finishing parsley
- Undercook fish so that when it rests and is returned to pan it doesn’t over cook.
- You can also add red pepper flakes for some subtle heat.
- 8oz of cherry tomatoes seems to be perfect for 3 filets so for every three I’d add 8 oz. more cherry tomatoes