Cod in a Lemon Butter Tomato Sauce is one of my favorite light, elegant meals that still feels comforting and flavorful. The cod is tender and flaky, gently simmered in a bright, buttery sauce made with fresh tomatoes, garlic, and a splash of lemon juice. It’s the kind of dish that looks fancy but is incredibly easy to make—and it comes together in under 30 minutes.
Why You’ll Love This Recipe
I love this recipe because it’s simple, healthy, and bursting with flavor. The lemon and butter create a velvety sauce that balances the acidity of the tomatoes beautifully, and the cod absorbs all of those rich, fresh flavors while staying light and delicate. It’s perfect for weeknights but elegant enough for guests, and I usually serve it with rice, pasta, or crusty bread to soak up every last bit of the sauce.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cod fillets (fresh or thawed if frozen)
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Cherry tomatoes or chopped fresh tomatoes
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Garlic, minced
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Lemon juice and zest
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Unsalted butter
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Olive oil
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Salt
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Black pepper
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Fresh parsley or basil (for garnish)
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Optional: white wine or chicken broth (for extra depth)
Directions
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I pat the cod dry and season both sides with salt and pepper.
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In a large skillet, I heat olive oil over medium heat and sear the cod for about 2–3 minutes per side until lightly golden. I remove it from the pan and set it aside.
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In the same skillet, I melt the butter and sauté the garlic for 30 seconds until fragrant.
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I add the tomatoes and cook for 4–5 minutes until they start to soften and release their juices.
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I stir in the lemon juice and zest, and add a splash of white wine or broth if I want a deeper sauce.
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I return the cod to the pan and gently spoon the sauce over it. I cover and let it simmer for another 4–5 minutes, or until the cod is cooked through and flakes easily with a fork.
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I garnish with fresh herbs and serve hot with my favorite sides.
Servings and timing
This recipe serves 2–4 people depending on portion size. It takes about 10 minutes to prep and 15 minutes to cook, so it’s ready in just 25 minutes—perfect for a quick and elegant dinner.
Variations
Sometimes I add a pinch of red pepper flakes for a subtle heat or toss in a handful of spinach or olives for a Mediterranean twist. I’ve also used halibut or haddock in place of cod with great results. If I want a richer sauce, I swirl in a touch of cream at the end.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the cod gently in a skillet over low heat with a splash of broth or water to keep it from drying out. I avoid microwaving fish when possible to preserve the texture and flavor.
FAQs
Can I use frozen cod?
Yes, I just make sure it’s fully thawed and patted dry before cooking to avoid excess moisture in the pan.
What tomatoes work best?
I like using cherry tomatoes because they’re sweet and cook down quickly, but chopped Roma or vine-ripened tomatoes also work well.
Can I make this without butter?
Yes, I’ve used just olive oil or swapped in a plant-based butter to make it dairy-free.
What sides go well with this dish?
I usually serve it with rice, couscous, quinoa, or pasta. Crusty bread is great too—it soaks up the sauce beautifully.
How do I know when the cod is done?
The cod is ready when it flakes easily with a fork and is opaque all the way through. Overcooking can dry it out, so I watch it closely.
Conclusion
Cod in a Lemon Butter Tomato Sauce is a fresh, flavorful way to enjoy seafood without much effort. With bright citrus, juicy tomatoes, and a silky butter base, the sauce complements the delicate fish perfectly. It’s one of those dishes that feels light yet satisfying, and I always keep it in rotation when I want something quick, wholesome, and delicious.
