Recipe for the Week!
Recipe for the Week!
+ Preorder my upcoming cookbook! 🌞
Happy Sunday! If you missed it on my Instagram, I have a gorgeous new recipe to share, plus an exciting cookbook announcement that follows the recipe below.
With that, here’s that fantastic cod recipe that I’ll be adding to my weekly rotation again. I made this meal for the first time a few years ago and decided to revisit it, and I am so happy that I did! It’s so easy to make, and the balsamic butter sauce adds a rich, syrupy, slightly sweet finish to the meal, elevating humble cod into another dimension. You’re going to love it.
Want to make it this week? The full recipe is after the photo! 👇
Roasted Cod with Balsamic Butter Sauce
Ingredients
4 4-ounce cod filets, thawed if frozen
4 cloves garlic, peeled and minced (or garlic powder)
2 tablespoons extra virgin olive oil, divided
1 pound baby gold potatoes, halved
1 pint cherry tomatoes
6 ounces green olives, pitted and torn in half
Salt and pepper to taste
½ cup balsamic vinegar
4 tablespoons cold butter cubed
Fennel pollen and chili flakes optional for garnish
Instructions
Prepare the potatoes:
Preheat oven to 425°F.
Heat 1 tablespoon olive oil in a wide pot over medium heat. Add the potatoes and cook for 2-3 minutes. Season with salt and pepper.
Add the tomatoes and olives and toss to combine. Add the garlic or garlic powder and cook for 1 minute until fragrant. Season again with salt and pepper. Arrange the vegetables in an even layer and transfer them to the oven for 25-30 minutes or until the potatoes are fork-tender.
Roast the cod:
Remove the pot from the oven. Arrange the cod on top and drizzle with 1 tablespoon of olive oil. Return the pot back to the oven and bake for an additional 8-12 minutes until the cod is opaque and flakes easily with a fork.
Prepare the balsamic butter sauce:
Meanwhile, add the balsamic vinegar to a saucepan and turn the heat to medium-high. Once boiling, reduce heat to medium, and rapid-simmer for 5-7 minutes or until reduced by half.
Whisk in a few cubes of butter at a time, whisking after each addition, until the sauce is thick and all the butter has been incorporated. Taste and season with salt. Remove from heat.
To serve:
Divide the potatoes and tomatoes between shallow bowls and place a cod filet on top. Drizzle with the balsamic butter sauce. Sprinkle with fennel pollen and silk chili if you like. Enjoy!
Looking for nutritional information? Visit my site for the full recipe details!
Now, I’m super excited to announce that my 5-ingredient plant-based cookbook is officially available for preorder! Check it out on the Simon & Schuster website to pick your preferred retailer to preorder it from. The book will officially be released on July 4, 2023!
It’s been such a whirlwind the past couple of months with wrapping up the book, and while I loved the challenge, I’ve been enjoying the slower pace of relaxed dinner cooking as opposed to the chaos of testing and retesting and finagling and noodling and changing and changing back. I am thrilled with the new recipes I developed, but there’s a certain finality to printed recipes that stresses me beyond what I can even explain. I’m so beyond proud of the finished product, but certainly happy to take a more relaxed approach to cooking again!