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Garlic butter roasted cod

Ingredients

• 5 tablespoons unsalted butter
• 7 garlic cloves, minced or finely grated
• 1 cup cherry tomatoes, halved
• 1/3 cup white wine
• Finely grated zest of 1 lime
• 1/2 teaspoon No-Salt Cajun Seasoning (page 37) or store-bought
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons chopped fresh cilantro, plus more for serving
• 2 tablespoons chopped fresh basil, plus more for serving
• Kosher salt
• 1 pound cod, halibut, or hake fillets

Directions

1. Position a rack in the middle of the oven and preheat to 350°F.
2. In a large ovenproof skillet, melt the butter over medium heat. When it stops foaming, add the garlic and cook, stirring, until fragrant but not burnt, about 30 seconds. Add the tomatoes and cook, stirring, until softened, 2 to 3 minutes.
3. Stir in the wine to incorporate, then stir in the lime zest, Cajun seasoning, black pepper, garlic powder, and red pepper flakes to combine.
4. Stir in the cilantro and basil, reduce the heat to medium-low, and simmer until the sauce has reduced by about a third, 4 to 5 minutes, then season to taste with the salt.
5. Meanwhile, pat the fish fillets dry and season both sides with salt and black pepper. Nest the fillets in the sauce and use a spoon to baste the fish with it. Cover the skillet with a lid or aluminum foil and transfer it to the oven. Bake for 10 minutes, then uncover and bake for 6 to 8 minutes more, until the fish is cooked all the way through and flakes easily with a fork. Garnish with more basil and cilantro and serve it up!

References

• Everyday Grand (p. 157)