Lemon-Butter Cod with Blistered Tomato Sauce

Instructions

1. In a large skillet, heat oil and 1 tablespoon butter over medium-high. Season cod all over with salt and pepper, if desired; add to skillet and cook 2 minutes per side. Meanwhile, warm a large plate by running it under hot water; pat dry. Transfer fish to plate and cover tightly with foil. Set aside (fish will continue to cook as it rests).
2. Return skillet to range over medium-high heat; add remaining butter and cook, stirring constantly, 3–5 minutes or until foam has subsided and butter is browned.
3. Add shallot and sauté until just softened, about 2 minutes. Stir in garlic and crushed red pepper; sauté 1 minute more. Add tomatoes; cook, stirring gently, until blistered and juices have thickened slightly, about 5 minutes.
4. Add lemon zest and juice to pan. Cook, stirring constantly, 1 minute more; remove from heat. Uncover fish and serve over orzo, if using; top with prepared tomato mixture and fresh parsley.