COD WITH TOMATO AND HERB BUTTER

INGREDIENTS
TOMATO AND HERB BUTTER
1 medium shallot, finely chopped
2 garlic cloves, minced
1 Tbsp. olive oil, plus extra for drizzling
1 pint grape or cherry tomatoes
1/2 cup chicken stock
1/2 tsp. sea salt
1/4 tsp. red pepper flakes
1/4 tsp. granulated sugar
4 Tbsp. unsalted butter, sliced
3 Tbsp. fresh chopped herbs (basil, parsley, chives, cilantro), plus extra for garnish
COD
2 – 2 1/4 pounds fresh cod fillets, cut into 6–8 oz. portions*
1 lemon
salt and fresh ground black pepper
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INSTRUCTIONS
TOMATO AND HERB BUTTER
In a small saucepan heat olive oil over medium heat. Sauté shallot and garlic for 4-5 minutes or until soft, stirring occasionally.
Add tomatoes, chicken stock, sea salt, red pepper flakes, and sugar. Simmer, uncovered, for 15-17 minutes or until tomatoes break down and release their juices and liquid has almost evaporated.
Remove the saucepan from the heat and stir in the butter and fresh herbs. The herb butter should be velvety and thick. Cover and keep warm while the cod is baking.

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