Pan Roasted Cod with Tomatoes, Thyme and Lemon


Can I amend the title of the post to say “and a sh*t-load of butter”?

In all seriousness the recipe I originally adapted this from had over twice the amount of butter (and half the garlic. le gasp. sacrilege).  And I had to draw the line and say enough it enough. It takes a lot for me to draw those kinds of lines, especially with butter.

Every recipe I post here, usually, had some original home; on the internet or in a cookbook. My motto when cooking new things is to make things exactly to a T how they are listed….and after that modify it as I see best to make it….a la…cheese and weim?


Earlier this week I posted about finding my thyme coming back from previous years plantings in the yard. Which surely inspired me to dust off this recipe and share it with you all. It’s also SO easy to throw together and takes no time to make. It can easily be done in under 30 minutes on a weeknight. Unless your savage beast of a dog jumps up and eats half your fish mid-prep.

When making this recipe more healthy I found out that sometimes…a lot of butter is amazing and other times…a little can go a long way. I have yet to try it with omitting all the butter, but honestly, I’m sure it could be just as tasty.


Pan Roasted Cod with Tomatoes, Thyme and Lemon
  • 3 tablespoons unsalted butter
  • 1½ tablespoons thyme (fresh if you have it would be about 3 tablespoons)
  • 3 cloves of garlic, minced
  • 1/2 of a small sweet onion, chopped
  • 3 large vine tomatoes, chopped
  • juice of one whole lemon
  • salt and pepper to taste
  • splash of white wine (optional)
  • 2 tablespoons of olive oil
  • 1.5-2lbs cod filet

Pat dry and season your cod filets with salt and pepper. In a skillet heat up the olive oil over medium-high heat and place the cod in the pan. Cook the fish on each side for about 2 minutes per side. Try not to move them around unless you are flipping them.

Once the cod is seared, remove from pan and add in your tomatoes, thyme, garlic, and onion (depending on what is left in the pan I will sometimes add more olive oil as needed).  Sautee for 2-3 minutes and then add your butter and lemon juice.

Once everything else is in the pan, nestle in your cod fillets in and cook for another 6-8 minutes. Serve immediately and enjoy the flaky goodness! The lemon adds a refreshing layer to this dish!



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